Meet the Chef

Steven Fretz brings more than two decades of culinary leadership and innovation to Montblu. A graduate of the California Culinary Academy, where he earned the Award of Excellence in Culinary Achievement, Chef Fretz began his professional journey in San Francisco at Fifth Floor under George Morrone. There, he quickly advanced through the ranks, contributing to the restaurant’s four-star review from the San Francisco Chronicle.

He went on to serve as Executive Sous Chef at Redwood Park with the Mina Group, where he refined his creative voice and helped earn critical acclaim. His career continued at ARCADIA and with the opening of Tartare, an innovative concept that reinterpreted classic cuisine.

Seeking to expand his leadership and operational experience, Chef Fretz worked in New York and New Jersey as a consultant for David Burke & Donatella and David Burke Fromagerie. He later returned to work with the Mina Group, opening SALTWATER, which earned top honors and led to his appointment as Executive Chef at XIV. In 2009, he was named Best New Chef by Angeleno Magazine.

Chef Fretz has also collaborated with Curtis Stone at Stones Food Inc., helped launch Top Round Roast Beef, and served as Executive Chef and Managing Partner at The Church Key, one of West Hollywood’s most popular dining destinations.

In 2021, Chef Fretz opened Coast Range Restaurant, where his farm-to-table philosophy and focus on seasonal, locally sourced ingredients have earned continued recognition from the Michelin Guide from 2022 through 2024. Today, his work reflects a deep commitment to craftsmanship, sustainability, and thoughtful hospitality—values he brings to every dish and every guest experience at Montblu.