Food that Nourishes.
Flavors that Inspire.
Chef Matthew Thompson, a world-certified Master Chef, food-as-medicine leader, and principal of Rooted Impact Consulting,
helps foodservice operators and restaurants serve food that is unapologetically delicious and genuinely good for people.
About
A Chef Who Speaks the Language of Medicine and Hospitality
Chef Matthew Thompson, MBA, WCMC, MWMCS, PCIII, CEC, CCA, GRAE, is a culinary and hospitality executive who has spent more than twenty-five years proving that food can be both unapologetically delicious and genuinely healing. He serves as Chief Culinary Officer of Phoenix3 Collective, the parent of Restaura for senior living, Culinour for healthcare, and Infuse Hospitality for corporate dining.
A World Certified Master Chef, he holds an MBA from Johnson & Wales University, a ProChef III certification from the Culinary Institute of America, and Certified Executive Chef and Certified Culinary Administrator credentials from the American Culinary Federation, as well as a Harvard Medical School certificate in Lifestyle Medicine. He co-architected the ICAA Culinary and Hospitality Standards of Excellence and created The Dignified Plate memory-care dining program and the Plate of Distinction award program.
His philosophy is simple and uncompromising: food as medicine, plant-forward and scratch-cooked, regeneratively sourced, and served with dignity. As he puts it — it’s all transformation.
