Chef Montana, known to friends as Yurii, began cooking at age seventeen and never looked back. His career has taken him through four countries and more than ten restaurants, where he learned everything from classic French techniques to Mediterranean flavors and bold Pan Asian notes. Mentored by chefs who shaped his discipline and creativity, he built a style grounded in both skill and curiosity.

Today he brings that experience to Huntsville as a private chef, creating intimate fine dining events that focus on flavor, pacing, and atmosphere. Cooking is the craft that defines him, and he aims to bring that passion straight to his clients’ tables. We sat down with him to learn more about his journey and the vision behind his work.

What inspired your culinary journey, and how have your experiences across different countries shaped the chef you are today?

My culinary journey began in Ukraine and continued in Poland and Norway. Each place taught me something new and showed me how the kitchen can bring very different people together. Being a private chef reflects the path I have taken and the changes I have lived through–and in Alabama I want to do more than cook for clients. I hope to build Chef Montana into a brand, and I would like to host Ukrainian-style dinners, create events in special locations, and introduce new ways of dining. I also want to create courses for immigrants and anyone who wants to become a private chef. I know what it means to start over, and I want to help others build their own path.

What motivated you to introduce your fine dining–style private dinners here in Huntsville?

When I arrived in Huntsville, I noticed that almost no one was offering fine dining in a private setting. That challenge motivated me to step into the space. I realized I could bring what I knew best: European training, a clear point of view and the ability to create evenings that felt like a restaurant experience. I wanted to show people that fine dining does not have to be tied to big cities or high-end restaurants. There are many people in Huntsville who appreciate flavor and want something new. My dinners became a way to offer a format that had not existed here before.

Who or what has had the biggest influence on your cooking style and professional philosophy?

I believe chefs are shaped by the people they work with. Mentors, head chefs, and teammates guide you and set the standard. A country gives you context, but without a strong teacher it does not mean much. One mentor once told me, “If you want to be the best, work with the best.” I have carried that with me ever since. My foundation came from Ukraine, where chefs taught me discipline, respect for ingredients and order in the kitchen. Working abroad helped me learn how to adapt and connect with new people. My style comes from the teachers I had and from my desire to keep growing.

What gave you the confidence to start over in America?

When I came to America, I had no network and no system in place. What I did have was a profession I understood deeply and years of experience in strong kitchens, and that gave me confidence. I knew how to keep quality high and how to organize my work. Life also prepared me because I had already started over in other countries. Those experiences taught me that if you can stand once, you can stand again. I also saw that my format in Alabama was unique–no one else was creating private fine dining dinners like this. I understood that if I did not try, the chance would pass.

Have you noticed any similarities between Ukrainian hospitality and Southern hospitality?

I saw the similarities very quickly. In both cultures, food is more than a meal; it is a way to welcome people and make sure they feel cared for. In Ukraine, it has always been important to feed a guest well. I see the same idea in the South. The dishes are different, but the spirit is the same. Food creates warmth, and it helps people feel like part of the family.

How do you bring a fine dining experience into someone’s home, and what makes it different from a traditional restaurant setting?

 

Many people think fine dining only belongs in a restaurant. My goal is to show that it can be part of someone’s home. I take the standards I learned in restaurants and adapt them to a client’s kitchen, and the home becomes a relaxed version of a restaurant setting. Guests do not feel pressure or formality; they simply enjoy the evening. I prepare in a way that keeps everything smooth and simple for the client. The result is a full fine dining experience with multiple courses and thoughtful presentation. It shows people that this kind of meal is not limited to a small group–it’s something anyone can enjoy at home.

What advice would you give to someone who wants to pursue their passion but is afraid to take the first step?

I know the feeling of wanting something but being afraid it will not work. When I came to Alabama, I had no platform and no certainty that my idea would succeed. All I could do was focus on my craft and offer it in a new way. I learned that the first step matters the most; everything else comes later. Entrepreneurship is not about waiting for perfect conditions. It is about starting with what you have.
My advice is simple: do not waste time, and do not fear mistakes. Mistakes teach you. If you believe in your vision and work hard, the path will open. The first step is what creates the road.

To reserve a personalized fine dining experience crafted by Chef Montana, visit chefmontana.com.