Manifesto to Food

Sustainably Sourced

Freshly Prepared

Continuously Innovative

Matthew THompson

EXECUTIVE CHEF
ProChef III, CEC, CCA, GRAE

LEADERSHIP EXPERTISE

Strategic, transformational executive who builds best-in-class operational systems, teams, and partnerships to drive positive business outcomes while advancing sustainable impact and corporate social responsibility goals. 

Motivational partnership catalyst skilled at forging internal and external alliances that steer ethical sourcing, waste reduction and diversion, and climate health strategies. 

Talent development champion adept at building workplace cultures of diversity, inclusion, and belonging; empowering teams to deliver innovative solutions; and motivating staff to achieve excellence.  

Change agent passionate about aligning operations with environmental, social, and corporate governance (ESG) principles and developing programs that produce meaningful economic and social impact while embedding ethics, transparency, and accountability into all operations and relationships.

Chef Thompson started in the Food and Beverage Industry early at age 14. His experience began with the Boy Scouts of America serving as the 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, six 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 various 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.

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 65 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, Boston University Susilo Institute Symposium, Rochester Food Recovery & Organics Diversion Summit and the New York Coalition for Sustainability in Higher Education (NYCSHE).

In April of 2016 he was recognized by Long Island University and awarded the Sustainable 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 had 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 the 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.

In August 2017, Chef Thompson became the Chief Culinary Officer for Harvest Table Culinary Group, responsible for the culinary & sustainability vision of the company. The Harvest Table is an inspired culinary group dedicated to turning fresh, local, and sustainably sourced ingredients into authentic food experiences.

He is recognized by the American Culinary Federation (ACF) as a Certified Executive Chef, and Certified Culinary Administrator, and ServSafe as a certified Food Safety Manager Trainer & Exam Proctor. 

Chef Thompson has completed a Master of Business Administration at Johnson & Wales University. He has also completed Levels II and III of the Culinary Institute of America ProChef certification program.

Chef Thompson is a member of the sixth cohort of the Food Solutions New England Network Leadership Institute (FSNE NLI), a diverse cohort of values-motivated food system leaders who demonstrate deep engagement with and commitment to the New England food system. The NLI is an immersive, experiential program designed to maximize learning and growth, reflection and connection, and inspiration and renewal. The Institute is rooted in the values of the FSNE network, including democratic empowerment, racial equity, and dignity for all, sustainability, and trust.

Chef Thompson is a Network Advisory Council member with Farm to Institution New England (FINE), the backbone organization for a six-state network of nonprofit, public, and private entities working to mobilize the power of regional institutions to transform our food system. FINE serves a network of non-profit organizations, government agencies, institutions, foundations, farms, food distributors, food processors, food service operators, and others. He was chosen based on his experience in various institutional sectors and vast skills and expertise in food systems research, policy, and program implementation.

He is currently working with industry leaders and advocates to further the development of plant-based and sustainable lifestyles. His current academic pursuit is the Matthew Kenney, Future Food Institute.