Chef Matt has a long history of successfully managing multiple priorities in a fast paced work environment through collaboration and delegation. He is well established as an effective communicator within all levels of an organization as well as a passionate public speaker. A successful history of operational excellence at all levels of the industry, influencing with and with out formal authority.
Active member of The American Culinary Federation, The Research Chefs Association and the International Association of Culinary Professionals.
Specialties: Only Chef in America to have CEC CHE CRC and CBJ certifications.
Vice President of RCA foundation
Experience
President and Executive Chef
MBURS Culinary Consulting
VP of Culinology Education Foundation
Research Chefs Association
VP of Culinary Operations
Charlie Baggs Culinary Consulting
National Director Of Culinary, Culinary Training, Sales, and Development
Compass Group
Director of Culinary Sales /Corporate Executive Chef
Carlisle Food Service Products
Consulting Director of Product Development
US Foods
Director Of Culinary Food Service, Retail and Ingredients
Con Agra Foods
Director of Culinary/ Corporate Chef
Business Service, Healthcare, Sports and Entertainment
ARAMARK
Education
The Culinary Institute of America
Johnson and Wales University
University of Nebraska Food Science
Studies in:
Thailand
Mexico
Germany
Switzerland
