Rooted Impact Consulting
A Strategic Culinary & Hospitality Brand Advisory
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 a plant-based lifestyle, Chef has 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!
Enhanced Nutrition: Culinary Strategies That Elevate Health, Flavor, and Performance
In an era where food must do more than satisfy hunger, culinary professionals play a critical role in shaping health outcomes, supporting longevity, and enhancing daily performance—whether for residents, patients, team members, or the broader community. In this dynamic and highly visual 45-minute culinary demonstration, Chef Matthew Thompson explores the principles of Enhanced Nutrition, a lifestyle-medicine-aligned approach that upgrades traditional cooking techniques, ingredients, and menu design to deliver measurable wellbeing benefits without compromising culinary excellence.
Drawing from 25 years of experience in fine dining, healthcare, and senior living—and coursework through Harvard Medical School in Lifestyle Medicine—Chef Thompson will demonstrate how chefs can integrate nutrient density, glycemic balance, anti-inflammatory strategies, microbiome support, and plant-forward creativity into everyday dishes. Participants will learn how to build flavor with whole ingredients, reduce reliance on ultra-processed foods, improve cognitive- and heart-supportive menu planning, and use culinary technique as the vehicle for nutrition science.
This session blends science-backed guidance + practical kitchen execution, showcasing real recipes, plating techniques, and mise en place strategies that empower chefs to create craveable, health-promoting meals at scale. Whether you're a working chef, culinary educator, or foodservice director, this demo will equip you with tools to immediately elevate your culinary craft and impact. Watch here: ACF Webinar: Enhanced Nutrition
ACF Chef’s Table Podcast
Enhanced Nutrition: the idea that every meal should do more than satisfy hunger. It should support health, dignity, and quality of life.
In a country where over 40% of adults live with metabolic disease, food remains one of the few therapeutic interventions available multiple times every day. That makes nutrition not just a medical concern—but a culinary responsibility.
I believe the future of our profession lies in chefs evolving from menu writers into systems thinkers, designing food experiences that nourish people and sustain communities.
Listen here: https://open.spotify.com/episode/769hnFLFPKGgyueOVmEzIK
Foodservice Director Menu Directions
Comfort, Culture & Care: The Role of Food Wellness
The panel reframed food wellness as well-being, emphasizing that joy, dignity, cultural relevance, social connection, and sustainability are inseparable from nutrition and are essential to quality of life across healthcare, senior living, and other dining environments. Panelists highlighted that unapologetically delicious, flavor-first food; staff well-being; and hospitality-driven design are not add-ons, but core strategies for improving health outcomes, engagement, and long-term success across generations.
Feeding the Future: Sustainability that Works in Every Setting
The panel emphasized that sustainability in foodservice only works when it is designed into menus, sourcing, and operations as a practical, flavor-first system, not treated as a separate initiative or marketing claim. Panelists showed that plant-forward menu design, responsible sourcing, whole-utilization, and circular kitchen systems can simultaneously reduce carbon impact, control costs, strengthen teams, and improve guest satisfaction when executed with intention and measurement.
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. 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, of 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
Cooking for healthy aging, Waltham, MA
Indigenous Peoples Day: Three-Sisters Bowl
Sustainable Food Systems & Community Based Procurement, Wake Forest University
LeadingAge National Conference, Restaura Launch, October 2024
Modern Plating Techniques
Testimonials
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