Metrix cuisine: “A synergistic blending of cultures expressed through the food on the table, the art on the walls, and the ambience of the restaurant”
Chef/owner Henry Vortriede

Chef Henry Vortriede’s interest in the culinary arts began early.  Born in Detroit, Michigan, Vortriede could be found leafing through Gourmet magazine and cooking breakfast and lunch for his family of eight at age seven.  His mother, a restaurateur, and father a surgeon encouraged Henry to cook and bake because of his artistic ability and early interest in food. 

After attending Chadsey, a commercial foods high school, and Southfield College, Henry moved to St. Thomas, USVI for his apprenticeship under Chef Joset Chevrotee at Au Bon Vivant restaurant.  Duties in the kitchen began at 5:30 a.m. baking fresh bread for the lunch, butchering fish and meat, rendering fat for frying, etc. and ended often as late as 11pm, six days per week.  Vortriede’s studies then took him to Paris, France where he earned diplomas in both culinary arts and wine study at Le Cordon Bleu and L’ Academie du Vin.  During his studies in France, Vortriede worked as Sous Chef for Le Metropolis, a bistro in Paris’ Opera Arrondisement. 

Upon returning to the United States, Vortriede’s travels took him to San Francisco, where he would eventually put down roots.  Vortriede brought his love for regional French cooking to the restaurant Le Mere DuQuesene in San Francisco and Le Camembert Restaurant in Mill Valley where he worked as Executive Chef.

Ever an entrepreneurial spirit, Vortriede’s appreciation for chocolate led to his founding the company Chocolate Art by Vortriede.   Vortriede created custom products for the Nieman Marcus and Williams Sonoma chains among others.  During this time, Vortriede wrote several small cookbooks to accompany kitchen appliances for the French company, Tefal and conducted a series of cooking and pastry classes.  Vortriede eventually sold Chocolate Art and went to work for the Hyatt Regency San Francisco as Chef Garde Manger.  The large venue provided an opportunity to create a variety of showpieces on a grand scale. 

When an intriguing opportunity presented itself to join a new company, Hornblower Yachts, he knew that his love for the water could be satisfied in a challenging and exciting way.  Vortriede went on to become Corporate Executive Chef as the company grew to some 30 yachts and ships along California’s coast

In 1989 Vortriede moved to Pacific Marine Yachts as Corporate Chef and designed a kitchen aboard the ‘San Francisco Spirit’that he would call his base of operations for the following 10 years.

Following the sale of Pacific Marine, Vortriede found a challenge with an old friend at Hornblower Cruises and Events as the Vice President of Operations for a new catering venture, Flagship Events by Hornblower.  Vortriede worked to make the 2000 passenger ship San Francisco Belle a viable catering presence for the West Coast.  (The Belle is the largest dining yacht in the country).  He also started a land-based off-site catering service known as Flagship events by Hornblower.

Later as executive chef for Oakland's Sequoyah Country Club, Chef Vortriede was awarded the Antonin Careme Medal for professional culinary accomplishment in 2001. In 2005, Vortriede was elected chef of the Year by S.F. Chef's Association.  Always looking for another opportunity and challenge, that same year, Henry opened the Montclair Bistro, in Montclair Village, Oakland, in October.  The restaurant is adorned with Vortriede's colorful and inventive sugar paintings on canvas.

• 1995 Vortriede received The ‘Award for Food Excellence’ by the National Passenger Vessel Association in Washington D.C. the premier marine caterer in the country out of some 300 such compan
• 1996  Chef Henry joined the Chef’s Association of the Pacific Coast where he where he would later become the Treasurer and Culinary Arts Chair.
• 1998 “Grand Prize” for categories A and D (Hot food displayed cold and Showpiece) at the 20th biannual Western Restaurant Show.
• Executive chef for Sequoyah Country Club 2001 to 2004
• 2005 CAPC chef of the year
• Currently chef/owner Montclair Bistro