Custom Cooking Suites » Love At First Bite

Sewall, executive chef, Great Bay Restaurant at the year-old Hotel Commonwealth, Boston, says he fell in love with the attributes of Montague hotel ovens when he was introduced to them at his previous position.

"You can work the way you want to work," explains Sewall, who uses Montague equipment in the smaller of the two hotel kitchens, and the Montague custom-manufactured, Excalibur Island Suite in the larger, private events kitchen. Using Montague cooking islands, a chef can stand at the top and see what's cooking on both sides of the stove, both literally and figuratively.

"By being able to move things around and customize where you want things rather than adapt to what's there, you build in efficiencies," Sewall says.

In addition to its adaptability, Sewall prefers Montague hotel installations for their simplicity and durability.

"Hotel ovens really take a beating. They are constantly on, constantly hot, constantly being stressed," Sewall says. "Montague ovens are great, durable, simple, and well-built. They are easy to clean, easy to maintain, and easy to use."

"They are really workhorses," Sewall says, "and I just fell in love with them."--SBH

Email this article to a colleague