Chef Matthew Reed
Loews Royal Pacific Hotel

Previous Employment

Gaylord Palms, Main Course Catering, Hillside Manor, Terrapin, Hoffman House Tavern

Special Awards

Taste of Compassion 2010, Taste of Elegance 2009; Silver Medal

Schooling/Training

Culinary Institute of America

Mentor Chefs

Ira Lee, Billy Sheafter, Deno Demosthenes, all C.I.A Alumni

How did these Chefs impact your career?

"Collectively, these Chefs gave me support, grounded my Foundations, and gave guidance when needed. Taught me how to become a leader; Think like a Chef; think on my feet, to respect the Food, they were constantly teaching new Ideas, theories, and techniques. Each Chef left their mark. However, Chef Lee took it to a whole new level bringing applied science to the Kitchen.”

Favorite dishes to prepare?

Scallops, Foie Gras, any Composed Fish course, Ratatouille. Lamb

Favorite food to eat?

Roast Chicken

Favorite cook book?

The French Laundry, The Fat Duck, On food and Cooking, All ProChef Textbooks

Ingredients you could not live without?

Salt, Sugar, Good Vinegar, Passion fruit, Bacon, Tomatoes, EVOO, Fresh Herbs

What gives you pleasure on the job every day?

Passion, bring out the best in everyone

What was your worst disaster in the kitchen?

There’s a few… Burned out a R2 Robot Coupe Bowl and Blade making 5 Gallons Parsnip Puree.

How did you turn it around?

Practice, Patience, Passion, and Perseverance

What advice do you have for new Culinarians?

Keep your heads down, knives sharp, be curious, question everything, respect the food, begin with the end in mind, Seek advice from others who know far more than you do, be Humble. Study, practice, execute. Dream