Who’s hungry? Gourmets and social butterflies love the Montereau dining experience, which is truly one of our premier offerings! Four outstanding restaurants just steps from your home or apartment offer expansive menus, skilled chefs, state-of-the-art cooking equipment and upscale décor to match your elegant lifestyle. From our casual bistro for quick bites to exquisite fine dining, our menus are continually evolving to match the latest culinary trends. All you have to worry about is narrowing down your options and making every meal memorable with friends and family.
Step into the elegance of an old-world restaurant experience. In these two beautiful dining rooms and bar, you will find everything from pub fare to delicious European and Asian cuisines, all with a modern appeal. View Cafe Mondial Menu.
Gear up for an elegant culinary experience in our exquisite Rue 6800 fine dining room and bar, where variety is the secret sauce and locally sourced ingredients are always on the menu. View Sample Menu
Private events never looked so good in our two intimate dining venues.
Di-Anna Arias found her perfect place early in her career; as she says, she was very fortunate to work for the legendary Don Strange right after she graduated from college. “I learned from the best. I never heard Don say no to a client; we would always find a way to make the client happy.” Di-Anna says that part of the secret of the Don Strange experience is the “the little unexpected extras.” “ It is not just about the food—it is everything together. The dishes, the linens, the lighting and the overall atmosphere are part of the signature Don Strange experience.”Di-Anna is very active in the professional community and has been the recipient of numerous awards.
Kelee Hansen is the owner of S&S Nutrition Network, which provides Registered Dietitian clinical and food services consulting to heath care, senior living, and residential living facilities and meal programs across the West and Midwest. She earned a BS in Food and Nutrition with a Dietetics emphasis and an MBA from Utah State University. She has over 20 years of experience in acute care, long term and rehabilitation care, and senior living. She helps clients build, develop, and lead food and nutrition services teams; refine menus and production systems; enhance dining service models; manage operating and capital budgets; identify and implement food cost and labor savings; improve regulatory compliance; and develop programs and systems to improve outcomes and enhance the patient, resident, and team member experience.
Nicholas Sidorakis is currently General Manager and Chief Operating Officer at Southern Hills Country Club, Tulsa, Oklahoma. Nick has held this position for over 29 years. Prior to that Nick worked for the Marriott Corporation in a variety of General Management positions for 9 years and owned and operated Sleepy Hollow Inn for 6 years, a 250-seat continental cuisine restaurant in Scotch Plains, New Jersey.
Nick attended The University of Houston Hotel and Restaurant Management School in 1976-1977; he attended Florida State University’s Hotel and Restaurant Management School from 1977-1979.
Nick has served on the board of the Kansas/Oklahoma Chapter of the Club Managers Association of America from 1995 through 2005, serving as President in 1999, 2004 and 2005. He remains an active member of the Oklahoma/Kansas chapter of the CMAA.
Nick served on the Board of the Jenks Public School Foundation from 2000 to 2012 and served as President in 2004 and 2012. Nick is cofounder of The First Tee of Tulsa program. He currently serves as President and a board member of The First Tee of Tulsa program. Nick serves on the Board of the Oklahoma Golf Hall of Fame and was Chairman in 2019.
As General Manager of Southern Hills Country Club, Nick has overseen three major golf course renovations and two multi-million facility renovation projects. Under Nick’s leadership, Southern Hills Country Club has hosted the 1995 and 1996 TOUR Championships, the 2001 U.S. Open, the 2007 PGA Championship and the 2009 U.S. Amateur Championship, the 2021 Senior PGA Championship and the 2022 PGA Championship.
Nick currently serves on the USGA Regional Affairs Committee and was on the USGA Mid-Amateur Committee for 5 years. Nick currently serves as the Chairman of the National Club Association and has served on the Board since 2017. He is a member of the USGA, Oklahoma Golf Association and Tulsa Golf Association; he maintains a 5 handicap and currently plays competitive amateur golf in Oklahoma.
Nick and Karla have been married for 41 years and have three wonderful children, Nick, Chris and Alexa, and five granddaughters.
Stephan Pyles, a 5th generation Texan and founding father of Southwestern Cuisine, is a celebrated chef, cookbook author, philanthropist, and educator. He has created 24 restaurants in 7 cities over the past 35 years.
Pyles was the first person in the Southwest to win the James Beard Award for Best Chef and was the first Texan inducted into The Beard Foundation’s Who’s Who of Food and Wine in America. In addition to his wins, Chef Pyles has been nominated another 12 times by the Beard Foundation for Outstanding Chef in America and has had 6 restaurants that were finalists for Best New Restaurant in America. He has cooked for dignitaries and celebrities world-wide including 5 American presidents, 6 First Ladies, Mikhail Gorbachev, and Her Majesty, Queen Elizabeth, of England. He has been named Chef of the Year by the Esquire Magazine, The Dallas Morning News, D Magazine, the Dallas Observer and the Dallas Voice. Pyles was named one the 10 most influential Texans one year by Texas Monthly Magazine.
Chef Pyles has authored four highly successful cookbooks and hosted two seasons of the Emmy-award winning PBS series New Tastes from Texas. He has received the AAA 5-Diamond Award and was only the 10th chef be inducted into Nation’s Restaurant News’ Menu Masters Hall of Fame.
Chef Pyles was a cuisine consultant to American Airlines for 22 years and has consulted for the Dallas Museum of Art, a host of hotels, and other corporate entities such as Verizon Wireless and Deloitte & Touche.
A tireless philanthropist, Pyles is a founding board member of Share Our Strength, America’s largest hunger relief organization. He is a recipient of the organization’s Humanitarian of the Year Award for his work with their No Kid Hungry Campaign, having helped raised $5 million over the past 30 years. He is a life board member of the North Texas Food Bank and has served on the board of Goodwill Industries and The Art Institute. He co-founded The Hunger Link, Dallas’ perishable food program that acts as a conduit between restaurants and hotels and ministries and soup kitchens. Through his Stephan Pyles Culinary Scholarship, he has awarded $250,000 to culinary students in Texas.
Our dining operations are critical at Montereau. We rely on our dining services team to deliver the spirit of hospitality we are known for, and we strive to maintain a culture of service and smiles every day.SEARCH FOOD & BEVERAGE JOBS