Launches her career at Hostal El Cingle of Vacarisses in 1973 under the concept of classic and traditional cuisine using seasonal products and ingredients.

1995 is a year of change. Montse Estruch has grown and developed over the past years with chefs such as Alain Ducasse, Frederic Bau of Valrhona, Pierre Herme de Fauchon, Christopher Felder, Mey Hofmann, Ferran Adria, among many others, and decided to abandon the old concept of the hostel and convert it into what becomes "The Cingle".

In 1998 the Cingle receives a sun in the "Guide Repsol of Catalonia".In November 2004, “Cingle” receives a well-deserved Michelin star.

She is an advisor to numerous restaurants and culinary schools around the world, including the Chocovic, Cal Blay and the Aula de Cuina de l'Empordà.

Montse is also the author of gastronomy books  "25 years of the Cingle of Vacarisses" (1999) and "Feelings" (2002), "Awesome Pairings" (2005) and a contributor to magazines such as Village Prestige, Event Magazine.

She teaches cooking classes on television ("Cuines") and on behalf of large companies such as frozen foods "La Sirena". Participates in numerous presentations and culinary forums.

Plans and implements projects for restaurants (direction and design of the kitchen line, counseling and redesign of restaurant menus). An example would be the consulting services that she carried out recently at the Restaurante El Agua, one of the best restaurants in Chile.

Develops unique recipes such as those developed for the "Romanesque essence" oil of Argoles.

Develops unique recipes such as that developed for the promotion of oil "Romanesque essence" of Argoles.

Develops tasting menus and inaugural cocktails for large companies, restaurants and hotels (official presentation Audi A8, BMW X3 presentation, cocktail opening "Hotel-Restaurant Polo", the brothers Puya). Her recipes are permeated by the influence of her many trips around the world: Morocco, Madagascar, Caracas, Venezuela, Mexico.

Her motto is "the essence of our cuisine is intended to convey light, magic, and a dream through the senses."