Executive
Chef Matt Chingo
Matt served as our Sous
Chef for two years before being
promoted to Executive Chef in
May, 2012. Matt's creativity,
organization, communication
skills, and ability to run a
professional kitchen are the
perfect compliments to his youth
and his strong work ethic.
Creativity is a hallmark
of the restaurant under Matt's
leadership. While the Chef
has perfected signature dishes
like the Roast Pork Loin with
Apple Cider Glaze, he is also
not afraid to experiment.
"As I go through my
day, I'm influenced by different
things I see and hear, as
well as whatever arrives that
day from the local growers
and harvesters. I keep all
of that going in my head,
and then it all comes together
for that evening's menu."
Guests are raving about our
Smoked Trout Salad since Matt
began smoking the trout in-house.
"There was nothing wrong
with the trout we were getting,
but I knew I could make it
better by playing with the
marinade a bit," says
Matt. "We hit on a really
good combination, I think."
We think so too! |
