Matthew Wilson
Mason,MI
Summary
Creative culinary professional with a robust background in menu development and kitchen operations. Known for delivering high-quality dining experiences while managing costs and ensuring compliance with safety standards.
Extensive knowledge of restaurant and catering operations. Comprehensive knowledge of wine and beverage pairing and service. proven track record of managing budgets and balancing costs in a foodservice operation. strong team leader and mentor to the next generation of food service professionals.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Executive Chef
Michigan State University
Kellogg Center
09.2015 - Current
- Led culinary team in developing innovative buffet menus that enhanced dining experiences for students and faculty.
- Managed food production operations ensuring compliance with health and safety regulations.
- Streamlined kitchen workflows, improving efficiency and reducing waste in food preparation processes.
- Trained and mentored junior chefs, fostering skill development and promoting teamwork within the kitchen staff.
- Collaborated with suppliers to source high-quality ingredients while managing inventory effectively.
- Implemented cost-control measures, maintaining budgetary constraints without compromising quality.
- Developed training programs for kitchen staff, enhancing efficiency and consistency in food production.
- Expanded the restaurant''s recognition and reputation by participating in industry events and competitions.
- Developed seasonal menus that showcased fresh, locally sourced ingredients for an elevated dining experience.
Sous Chef
Michigan State University
East Lansing, MI
08.2007 - 09.2015
- Supervised kitchen staff to ensure efficient meal preparation and service delivery.
- Trained new culinary team members on food safety standards and cooking techniques.
- Collaborated with suppliers to source high-quality ingredients within budget constraints.
- Developed and implemented seasonal menus to enhance dining experience.
Chef/Owner/Operator
Evergreen Catering
East Lansing, MI
01.2004 - 09.2008
- Ensured compliance with health and safety standards in food preparation processes.
- Collaborated with event planners to create tailored catering solutions for diverse occasions.
- Managed food cost controls, optimizing ingredient sourcing without compromising quality.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Executive Sous Chef
English Inn
Eaton Rapids, MI
04.2001 - 12.2003
- Supervised kitchen operations, ensuring adherence to food safety standards and quality control.
- Developed seasonal menus, incorporating local ingredients to enhance culinary offerings.
- Trained and mentored junior chefs, fostering skill development and teamwork in high-pressure environments.
- Collaborated with management to streamline kitchen processes, improving efficiency and reducing waste.
Sous Chef
Island House Hotel
Mackinac Island, MI
04.2000 - 11.2000
- Led daily kitchen operations, ensuring compliance with health regulations and quality standards.
- Mentored junior chefs, fostering skill development and promoting teamwork in the kitchen environment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Education
Associate of Science - Culinary
Art Institute of Seattle
Seattle, WA04-1999
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Hospitality service expertise
- ServSafe certification
- Inventory control
- Kitchen management
- Kitchen operations oversight
- Food prep planning
- Special events
- Catering and events
- Coaching and mentoring
- Creative thinking
- Food pairing
- Food plating and presentation
- Recipe creation
- Fine dining
- Allergy awareness
- Sanitation standards
- Restaurant operations
- BOH operations
- Food stock and supply management
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Competed in the Michigan taste of elegance competition 4 years running taking a second and 3rd place finish.
- Competed in the MSU vs.UofM culinary challenge 5 times.
- Played a pivotal role in hosting 23 guest Chef symposiums at Kellogg Center.
- Nominated For the MLTA Michigan Chef of the year award in 2016
Certification
ServeSafe food certified
ServeSafe Alcohol certified
CPR/AED certified 20+yrs
12 HR. OSHA certification
Allergen-U certified
ACF Certified Culinarian
PIC Committee Ingham County Health Department 2010-2015
GM Award of excellence 2014
Timeline
Executive Chef
Michigan State University
09.2015 - Current
Sous Chef
Michigan State University
08.2007 - 09.2015
Chef/Owner/Operator
Evergreen Catering
01.2004 - 09.2008
Executive Sous Chef
English Inn
04.2001 - 12.2003
Sous Chef
Island House Hotel
04.2000 - 11.2000
Associate of Science - Culinary
Art Institute of Seattle