Ria Montes

Fish Shop DC

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Born in the Philippines, Ria Montes moved to the United States with her family when she was just six years old. She grew up in Queens, New York, and, after high school, enrolled at the Fashion Institute of Technology. But after graduating in 2013, Montes knew something was missing. Encouraged by her aunt, Montes switched gears and started taking classes at the French Culinary Institute.

When a position opened up at Blue Duck Tavern at the Park Hyatt, Montes made the move to Washington, D.C., to start as a sous chef at the acclaimed hotel restaurant. In 2018, Montes took on a sous chef role at A Rake’s Progress, where she dove into hearth cooking, embraced local and seasonal ingredients, and was mentored by Rising Stars alum Opie Crooks. After a stint at Chef Michael Rafidi’s Albi she became the chef de cuisine of Rising Stars alumni Bryan and Michael Voltaggio’s Estuary.

In 2025, Montes joined the opening team of Fish Shop on The Wharf. Inspired by Fish Shop’s original location in Ballater, Scotland, Montes is emphasizing sustainability and community in her own kitchen by relying on locally sourced ingredients that uplift fishermen and farmers in the Chesapeake region.