Chef Matthew Thompson is an industry expert in culinary, hospitality, and nutrition. With 25+ years of experience as a professional chef and hospitality executive and living a plant-based lifestyle, Chef cultivated a deep passion for food, sustainability, and nutrition.

Culinary Journey: From crafting menus for fine dining and many verticals of contract food service to developing innovative, spa-cuisine-inspired concepts, he’s dedicated his career to creating delicious, health-focused meals that nourish body and soul.

Sustainability: Food can heal not just individuals but the planet. Chef Thompson is a champion of plant-based cuisine and eco-conscious practices that honor our environment.

Nutrition First: Whether consulting for restaurants or designing menus for diverse audiences, his approach is rooted in nutrition education and empowering others to make choices that enhance their well-being.

Why Invite Chef Matthew to Speak at your Next Event: He’s passionate about sharing insights on how thoughtful culinary practices can transform lives and communities. He is energetic, engaging, and collaborative and sparks conversations that inspire meaningful change.

Let’s connect today and explore the incredible intersection of food, health, and sustainability together!

ICAA Conference and Expo 2025

I am excited to share that I’ll be part of the ICAA Conference and Expo’s education team in 2025! Join me in Anaheim, CA, from October 13–15 for this premier event that is uniting professionals shaping health and wellness of older adults.
Attendees can expect a powerful keynote, innovative education sessions, dynamic discussions, and an inspiring expo floor at the ICAA Conference. I’m thrilled to present a session brimming with practical insights and actionable strategies for immediate impact.
Don’t miss this opportunity to network with industry leaders, ignite your passion, and enhance your practice.

In Pursuit of Dining Excellence

The Trestle Podcast

Many senior living communities promise exceptional dining, yet residents often lack trust that these programs will meet their expectations. In the latest Tips From Trestle episode, Chef Matthew Thompson of Restaura joins to discuss the first-ever culinary and hospitality standards developed in partnership with the International Council on Active Aging. From scratch cooking to wellness-driven nutrition, the conversation highlights practical tools and new benchmarks designed to elevate dining experiences and better align with the evolving needs of today’s residents.

Senior Living Innovation Forum, 2025

Let’s be real, senior living dining is stuck in the past.
Too many communities are still dishing out meals that favor cost over care. At SLIF, Matthew Thompson, Chief Culinary Officer at Restaura, will make the case for a long-overdue food revolution—and back it up with actionable ideas. From wellness-driven menus to smarter sourcing, he’ll break down how better food can lead to healthier residents and a healthier bottom line.

Connecting the Dots: Senior Living Success

Today’s episode is equal parts inspiring and appetite-inducing.

I’m joined by Matthew Thompson, Chief Culinary Officer at Restaura and probably the only person I’ve met who can pair an MBA with a perfectly executed cashew cheesecake. Matthew’s journey from computer science to culinary leadership in senior living is anything but typical… and that’s what makes this convo so good.

Is your senior living dining program a game-changer… or just an afterthought?

Foresight Radio

Is your senior living dining program a game-changer… or just an afterthought? In the latest Foresight Radio episode, Matthew Thompson of Restaura shares how the future of senior living dining is being redefined.

Personalized menus tailored to resident preferences
Tech that empowers both staff and residents
Ethical sourcing & farm-to-table dining
Employee ownership that drives engagement

Senior living communities must evolve—because the next generation of residents is demanding better. Tune in to hear how dining can be a competitive advantage, not just a necessity.

The Evolution of Cuisine

A culinary evolution of nutritional strategies for plant-based menus

This presentation explored the evolution of culinary movements and how vegan and plant-based options have become central to modern dining. We traced the journey from haute and nouvelle cuisine to spa cuisine, each reflecting a shift toward health-conscious, sustainable, and inclusive eating. We emphasized the rise of plant-based dining, driven by health, environmental, and ethical concerns, leading to creative and nutritious vegan options in restaurants. This transformation aligns with the broader culinary landscape, where hyper-personalization, sustainable practices, and innovative techniques like molecular gastronomy and sous vide redefine vegan cuisine. We also highlighted vegan ingredients, superfoods, and protein sources, providing insight into balancing flavor, texture, and nutrition for memorable plant-based dining.

A Purpose-Driven Plate with Matthew Thompson, Chief Culinary Officer of Harvest Table Culinary Group

On this episode, meet Chef Matthew Thompson, co-founder and Chief Culinary Officer for Harvest Table Culinary Group, a college food service provider and leader in sustainable initiatives.

With his strong background in the local and responsibly sourced food movement, Chef Matthew uses his menus to celebrate local food systems.

Tune in to hear more on:

Building a value-based business and challenging the traditional approach to on-campus college hospitality
Developing a purchasing program that supports the local economy and sources the best ingredients from regional farmers
Celebrating local food on the menu every single day and reducing food waste within the community

Getting Into The Buyers Mind: Matthew Thompson, Chief Culinary Officer at Harvest Table Culinary Group

Pleasantly Persistent-Rooted Food Sales Podcast!

Topics:

What food trends are heating up, and what is cooling down among college students?
The importance of culinary inclusion and ingredient strategy
What does a good partnership look like once a brand has become a supplier?
Subject lines, follow-up cadence, and cold calling (if you don't choose the "Simple Subject Line" clip)
Appropriate follow-up cadence and how cold calls are received (if you choose the "Simple Subject Line' clip)
Bonus: How many emails does Matthew get a week from brands trying to introduce their product?

Plant Based Food Association

Chef Matthew shares how food service can market plant-based dishes. The Plant-Based Foods Association works day in and day out to realize that future and ensure our community and the plant-based foods industry are well-positioned to grow, flourish, and drive progress in our food system.

University of Chicago at University of Virginia virtual sustainable foods presentation

Advanced culinary skills and CIA Professional Chef training, Elon University.

Farm to Institution New England, Summit, April 2023

Indigenous Peoples Day: Three-Sisters Bowl

Sustainable Food Systems & Community Based Procurement, Wake Forest University

LeadingAge National Conference, Restaura Launch, October 2024

Testimonals

Matthew was a featured presenter at our recent global online hospitality conference, and his session was a highlight of the event. His presentation on industry trends and the evolution of plant-forward cuisine received overwhelmingly positive feedback, both in the Zoom chat during the live event and later on LinkedIn when we shared the recording. Our audience praised Matthew for his engaging visuals, including stunning food photography and well-designed slides. Matthew's holistic and "whole foods" approach resonated strongly with attendees, making his session both informative and inspiring. - Meredith Marin, MSW, Executive Director | Vegan Hospitality www.veganhospitality.org