About
A chef who speaks the language of medicine and hospitality
Matthew Thompson 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 Hospitality 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.
Food as medicine, plant-forward and scratch-cooked, regeneratively sourced, and served with dignity.
Credentials
What the letters mean
- MBA
- Johnson & Wales University
- WCMC
- World Certified Master Chef
- MWMCS
- Master Member of the
World Master Chefs Society - PCIII
- ProChef III, The Culinary Institute of America
- CEC
- Certified Executive Chef, American Culinary Federation
- CCA
- Certified Culinary Administrator, American Culinary Federation
- GRAE
- Green Restaurant
Accredited Employee - Lifestyle Medicine
- Certificate, Harvard Medical School
What he built
Programs and standards
ICAA Culinary and Hospitality Standards of Excellence
Co-architect of the International Council on Active Aging standards that define what excellent dining looks like in active-aging communities.
The Dignified Plate™
A memory-care and texture-modified dining program built on one rule: every plate leaves the kitchen looking like the regular menu.
For event organizers
Full bio and headshots
Press-length bio, headshots at print resolution, and an introduction script.