Samba Montclair Revamps Brazilian Fare with Hiring of New Executive Chef

The traditional Brazilian staples fundamental to Samba Montclair, crafted from ingredients found in local speciality markets, are are about to be revolutionized.

The restaurant announced announced Wednesday that it is welcoming Executive Chef Roberto Carnero to the team. He and owner Ilson Goncalves are said to have big plans in store.

“Roberto is a huge talent. I’m so happy he joined the team,” said Goncalves.”Together we’re finding new ways to use the traditional ingredients we seek out in the area’s speciality markets.”

The 31-year-old chef is a graduate of NYC’s French Culinary Institute and was previously a chef at Chef de Cuisine at Costanera, the popular Peruvian restaurant in Montclair.

Carnero has already added some new lunch items that capture real Brazilian flavor, including Salmão ao molho de maracujá (wild Atlantic salmon with a passion fruit reduction and sautéed seasonal vegetables) and Frango com quiabo (organic chicken breast sautéed with garlic, onions, okra, tomatoes and fresh herbs).

Many new dishes come paired with what Goncalves calls the “very Brazilian combination” of rice with coconut and cashews.

“Every year I bring more of who I am into the restaurant,” said Goncalves, who will celebrate his third anniversary as Samba this December. “I love sharing my culture and food with Montclair!”