Today on “Feast in the Kitchen,” we feature Maira Lleras, Chef de cuisine at Faubourg in Montclair.
Chef Maira Lleras
Maira Lleras — better known as Chef Maya — brings vibrant Latin flair to the elegant French dishes at Faubourg Montclair, where she’s been cooking for nearly seven years under Chef Olivier Muller, whose experience includes working with the renowned Daniel Boulud.
Born in Colombia and trained in French and Italian cuisine, with additional studies in Argentina, Chef Maya blends her diverse influences to create plates that shine with freshness, color and joy. At Faubourg, she plays a key role in menu development, infusing modern French cuisine with her signature bold flavors and creative spirit.
1. What’s your favorite local spot to eat?
When I’m not at La Rocca in Montclair or Kinya in West Orange, I actually love just staying in and enjoying a good meal at home. And here’s a little secret: not everything I eat is from a fancy restaurant! I’m a big fan of the simple things too. Give me a good food truck taco or a corner store sandwich and I’m just as happy. Sometimes it’s the simplest foods that bring the biggest smiles. So yeah, I might create fancy dishes at work, but off the clock, I’m all for the joy of a great, no fuss bite.
2. What’s your favorite ingredient to cook with — and how does it shine in each season?
Fennel is truly a star in my kitchen. Whether it’s raw, roasted or lightly fried, it adds a unique crunch and a depth of flavor that can brighten up any dish. Interestingly, I didn’t really use fennel much back home in Colombia; it’s something I discovered and learned to love. Once I started working with it, I realized how it brings this whole new dimension to my cooking. It’s a slight touch that reflects how my culinary journey has evolved and how I love blending new ingredients into my repertoire. And of course, citrus is another favorite of mine, using it year round for that fresh, zesty lift that ties everything together.
3. What’s one ingredient you secretly (or not-so-secretly) can’t stand?
Broccoli is one of those ingredients I’ve always had a bit of a love-hate relationship with. It’s not something I naturally gravitate towards because it has such a distinct, somewhat overpowering flavor. Even if you try to mask it, that broccoli taste just stands out. But over time, I’ve learned that every ingredient has its place, and while broccoli might not be my favorite, it’s taught me a lot about balancing strong flavors. It’s one of those veggies that challenges you as a chef and I think that’s valuable in its own way. So even though it’s not my top choice, it’s definitely been part of my culinary journey.
4. Tell us about a meal you’ll never forget.
One meal I’ll never forget was in a tiny Italian town called Uta in Sardinia. It was such a simple, unexpected experience that it left a lasting impression on me. I met this wonderful elderly lady who showed me how to dry tomatoes in the sun. In Colombia, I’d never really seen that process in such a rustic, hands on way. She then made this incredible pasta with those sun-dried tomatoes, and the flavors were just pure magic so simple, yet unforgettable. That meal reminded me how food can be a bridge between cultures and how the most memorable dishes often come from the simplest ingredients and the warmest hospitality.
5. When you’re off the clock — not in the kitchen — how do you like to spend your time?
When I’m off the clock, I really cherish the simple things. For me, it’s all about unwinding with a nice glass of wine, maybe catching a good cooking show, and just enjoying time with my family and my dog. I really believe that the best moments happen around the table, whether I’m cooking for loved ones or just sharing a meal together. It’s those little everyday joys that recharge me and inspire my creativity in the kitchen.
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