Gabriel Montauti Translates Flavors to Success at Denny’s

Gabriel Montauti grew up with a passion for food. He remembers sharing Sunday meals with his grandparents and absorbing his family’s food culture, which encompassed both Venezuelan and European traditions.

“My grandfather on my mom’s side owned a bakery, so every time I visited, I would make fresh bread with him at five in the morning,” Montauti says. “My dad was very entrepreneurial, and he loved food. He opened a few concepts back in Venezuela where I was very involved because I loved food, too.”

He has remained in the food industry ever since and found his culinary niche at Denny’s. The diner chain may have its roots in Americana, but as director of international menu and product development, Montauti understands that those roots are only a starting point for global innovation.

Montauti had always planned to move to the US from Venezuela to pursue a career in fine dining, and in May 2004, he and his wife did exactly that. “She came with one piece of luggage, and I came with another,” he says. “I didn’t know any English whatsoever, so my journey here started with just that luggage full of dreams, wanting to become a chef.”

By 2007, Montauti had passed his English proficiency exam and enrolled in a culinary program ninety minutes from his family’s home in South Carolina. “I was still struggling with the language, so I started recording my classes,” he says. “I listened to every lecture three times: live during class, then again on my drive back home, and a third time on my drive to class the next morning.”

Montauti graduated from Johnson & Wales in 2010 and then checked another dream off his list by entering the fine dining scene. However, he soon discovered that following his passion meant sacrificing moments with his family. He had to find a work/life balance and decided to look into roles as a chef in the corporate industry, where he found an opportunity at Denny’s. 

A setback with his green card application forced Montauti to resign from his first Denny’s role after only a few months. He didn’t hesitate to return to the company when a new position opened in product development.

Three years later, he was promoted to the international side of the business, where he held two progressive roles before assuming his current title in 2021 where he oversees all global plans related to menu and products. Montauti evaluates and weighs the local market needs with the Denny’s brand identity to determine the best menu for the market. He is responsible for creating the supply chain of both locally sourced and imported ingredients that enabled Denny’s to expand its footprint internationally.

The company’s international footprint, which has nearly doubled over the past 8 years, spans 167 restaurants in 14 countries and territories, each with its own menu and local favorites. Montauti manages those varied menus while also offering strategic and logistical support to ensure the success of international franchisees.

“Our domestic products don’t necessarily carry the same meaning on the international side,” Montauti says. “I partner with our franchisees to understand whether a product makes sense to them, where we can make tweaks, and how we can create traction to engage local consumers.”

Recently, Montauti contributed to a project that reversed the expected domestic-to-international flow.

“There’s a product launching in the domestic market in April that was initiated within our international franchisee innovation team,” he says. “Getting to see that little seed grow and now expand into the domestic market, where we have over 1,600 restaurants—that’s something I’m very proud of.”

Montauti is equally proud to serve as chair of the Hispanic Leadership Group, one of Denny’s Business Resource Groups. The group spearheads a range of internal and external initiatives, including a new mentoring program that will empower aspiring Hispanic leaders within the company to share their journeys and their culture. Montauti—who celebrates his own Hispanic heritage by maintaining strong ties to his church and working closely with Denny’s franchisees in Latin America—knows all too well the importance of building community in the corporate world.

“When I first joined Denny’s, I focused on all the ways I was different,” he says, noting that he used to be self-conscious about his accent. “Everyone was always open and welcoming toward me; I was the one putting up that wall. Embracing myself for who I am has helped me grow tremendously.”

These days, Montauti strives to cultivate inclusivity throughout the international business, from his franchisee interactions to the restaurant experience itself. When he is not focused on growing the diners, he spends time away from work married with three daughters. 

“We are a diner that welcomes everyone. We want you to come as you are and enjoy a great time and great food, whether it’s a fluffy pancake in the US, a juicy burger in the UK, or the Classic Longganisa, garlic rice, and eggs in the Philippines,” Montauti says. “We love to feed people bodies, minds, and soul. That is who we are.”