IMG_5693-Edit.jpg
Background.png
IMG_5693-Edit.jpg

Culinary


Fresh Seasonal Ingredients, Simply Prepared, Makes Great Tasting Food!

SCROLL DOWN

Culinary


Fresh Seasonal Ingredients, Simply Prepared, Makes Great Tasting Food!

Background.png

In The Kitchen


SCROLL DOWN

In The Kitchen


Matthew THompson

EXECUTIVE CHEF
C.E.C. ProChef III

Chef Thompson started in the Food and Beverage Industry early at age 14. His experience began with the Boy Scouts of America serving as camp cook at June Norcross Webster Scout Reservation in Ashford, CT. Serving family style meals for 500 campers, staff and leaders, three meals a day, 6 days a week led to a love for a fast-paced and exciting career in hospitality management.

He began working for Aramark in 1999 at Bryant University, serving in a variety of capacities. Since this time Chef Thompson has worked in both Higher Education and Sports & Entertainment divisions within Aramark having specific location and district level responsibilities. In 2012 he was awarded the Front Line Manager of the Year for the Northeast Region. This led to earning the position of head culinarian in the Northeast Region in 2013.

 

 He now is responsible for leading and developing the culinary identity for the Northeast Region in Higher Education, serving more than 77 campuses between Maine and New Jersey.

Chef Thompson has led the local foods movement and sustainability initiatives for Aramark Northeast Higher Education since 2013. In strong partnership with AASHE (Association for the Advancement of Sustainability in Higher Education), Chef Thompson has worked with the 93 campuses in his region to recognize current sustainability accomplishments and set goals for driving toward future successes.

He is a regular speaker and sustainability advocate across the region and nation with notable keynotes at AASHE National Conferences, Long Island Regional Advisory Council on Higher Education (LIRACHE), the New York State Pollution Prevention Institute, and the Rochester Food Recovery & Organics Diversion Summit. 

 

In April of 2016 he was recognized by Long Island University and awarded the Sustinable Pioneer Award for driving excellence and a culture of sustainability at Long Island University Post Campus.

In addition to his career with Aramark, Chef Thompson also worked part-time
with the Newport Harbor Corporation based in Newport, RI and has been on the team between 2001-2016. NHC is a company with strong roots in the Farm-to-Table movement.

Chef Thompson has served as consultant, lead programmer on the Apollo Food Management System and part-time rounds cook across their Newport Restaurant Group restaurants, working at 22 Bowens Wine Bar & Grille, The Mooring Restaurant, and Waterman Grille.

Mustard Crusted Pork Tenderloin, Cardamom Parsnip Purée, Crispy Polenta, Tea Boiled Egg, Apple Salad

Vegetarian Barley Risotto, Roasted Heirloom Carrots, Pickled Butternut Chips, Grilled Zucchini, Butternut Puree