After graduating from Le Cordon Bleu in Atlanta, Matt moved to the Florida Keys to pursue his career. Moving his way up from a line cook to overseeing an outlet was an incredible experience. Following the GM of the hotel, Matt moved to Austin in 2010 to help run banquets at Lakeway Resort and Spa, eventually becoming a sous chef. After Lakeway was bought out, Matt moved on to become a sous chef at one of the top spas in the world, Lake Austin Spa and Resort. With a desire to return to banquets and catering, Matt was ecstatic to join the awesome team at Vanilla Orchid.
If you were going to have your last meal on Earth, what would it be?
- New England clam chowder
- Biscuits and gravy
- Beef wellington
- Chicken parmesan
- Pasta with marinara sauce
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