How Gastronomy Became the Heart of Móntmar
Food is memory. Food is culture. Food is emotion. Food is connection. It is the most intimate language of hospitality. For this reason, Móntmar made a conscious decision from the very beginning: gastronomy would never be outsourced, improvised, or treated as a secondary service. It would be built from within, with the same care, precision, and soul as every other aspect of the brand. This philosophy led to the creation of our own dedicated gastronomy department—an essential pillar of our identity.
At the heart of this department stands Daniel Leshkin, our Head of Gastronomy.
FROM CLASSICAL FRENCH TRAINING TO SERVING ROYALTY
Daniel’s culinary journey began eighteen years ago in the refined kitchens of Bordoo Restaurant, located within the historic The Three Sisters Hotel in Tallinn. As a young commis chef, he entered a world defined by discipline and craftsmanship. Under the mentorship of Alexander Fedin, a chef renowned for his devotion to French culinary tradition, Daniel learned that cooking was never only about taste. It was about respect—for ingredients, for technique, for guests, and for the craft itself. Precision was non-negotiable. Standards were absolute. Every plate carried responsibility.
During this formative period, Daniel had the privilege of preparing meals for distinguished guests, including King Felipe VI of Spain. Experiences like these reinforced a lifelong principle: no matter who sits at the table, every guest deserves excellence.
From Estonia to Norway.
Driven by curiosity and ambition, Daniel soon expanded his horizons beyond Estonia. His next major chapter unfolded in Oslo at what is now known as Ling Ling Oslo. Working under Michelin-starred chef Jonathan Howell, Daniel entered one of the most demanding environments of his career. This was a high-performance culinary operation serving more than 400 guests daily, where precision, organization, and consistency were tested every single day.
In this fast-paced, high-pressure setting, Daniel mastered the art of scale without sacrificing quality. He refined his understanding of logistics, timing, teamwork, and leadership. He learned how to build systems that allow creativity to thrive within structure, how to maintain elegance under pressure, and how to inspire teams when expectations are relentless. This experience transformed him from a highly skilled chef into a true culinary architect—someone capable of designing entire gastronomic ecosystems.
When Daniel joined Móntmar, he did not simply assume a position. He embraced a vision. Today, as Head of Gastronomy, he oversees every culinary dimension of our hospitality offering. From signature menus and private chef experiences to large-scale event catering, wine pairings, seasonal concepts, and supplier selection, every detail passes through his hands. Each experience is carefully planned, tested, refined, and executed under his guidance. At Móntmar, gastronomy is not delegated. It is directed.
Nothing is random. Everything is intentional.
Luxury, in our philosophy, is not about excess. It is about precision, coherence, and meaning. Every ingredient is chosen with purpose. Every pairing is thoughtfully composed. Every menu is developed through extensive tasting and refinement. Seasonality is respected. Local sourcing is prioritized. Global inspiration is carefully balanced with Mediterranean authenticity. Each dish must deliver exceptional flavor, emotional resonance, and aesthetic harmony. If it fails to meet these standards, it does not reach the guest.
Equally important is Daniel’s commitment to inclusivity and personalization. True hospitality means anticipating needs before they are expressed. Every guest is different, and every dietary preference or requirement is treated with the utmost seriousness. Whether omnivore, vegetarian, vegan, pescatarian, or managing allergies and sensitivities, each guest receives a complete and thoughtfully designed culinary experience. These are never secondary alternatives. They are fully realized menus, crafted with creativity, balance, and respect. Ingredient sourcing, preparation protocols, and cross-contamination measures are meticulously managed to ensure both safety and excellence.
“Every plate is a promise. A promise to respect the ingredient, honor the guest, and never compromise on excellence.”
- Daniel Leshkin
While Daniel’s training is rooted in classical French cuisine and northern precision, Móntmar’s soul is deeply Mediterranean. Sunlit produce, fresh seafood, wild herbs, long lunches, and slow evenings form the cultural backbone of our gastronomy. Daniel translates this lifestyle into refined culinary narratives that preserve warmth while elevating expression. The result is cuisine that feels both intimate and sophisticated—familiar yet surprising, comforting yet extraordinary.
At Móntmar, gastronomy is never isolated from experience. It is woven into every moment. A wellness retreat breakfast becomes a ritual of nourishment. A corporate gathering dinner becomes a platform for connection. A family celebration becomes a legacy memory. A private chef evening becomes a personal story. These are not simply meals. They are carefully choreographed journeys, designed to shape emotion, energy, and atmosphere. From the first bite to the final glass of wine, Daniel considers how guests will feel, interact, and remember. This emotional intelligence is what transforms dining into meaningful experience.
We are deeply proud to have a chef of Daniel’s caliber guiding our gastronomic vision. His journey—from the classical kitchens of Tallinn to Michelin-led operations in Oslo, and now to the heart of Móntmar—reflects everything we stand for: excellence, integrity, curiosity, discipline, and human connection. His leadership brings structure. His experience brings stability. His passion brings life.
At Móntmar, gastronomy is not a service. It is a philosophy. It is a promise that every guest will be nourished in body and spirit, that every detail will matter, and that every experience will be meaningful. With Daniel at the helm, this promise is not aspirational. It is fulfilled, every single day.
