A Rochester native and graduate of the Western Culinary Institute in Portland, Oregon, “Chef Matt” worked his way up from intern to executive chef at the four-star Harbor Court Hotel in Baltimore, Md. After returning to Fairport, he purchased the Green Lantern Inn, opening the Cellar Door Restaurant in its lower level and continuing restaurant and banquet operations there for 10 years.
Chef Matt, who later served as a chef at both SUNY Geneseo and the New York Wine and Culinary Center (now New York Kitchen) most recently served as the executive chef for Woodcliff Hotel & Spa in Fairport.
He now oversees food service operations for both Ferris Hills, which has 84 apartments, and the adjacent enriched living community of Clark Meadows, which has 48. Between cooks, stewards and wait staff members, his staff includes approximately 30 people.
For his part, Chef Matt said he is enjoying getting to know the residents and learning more about their individual tastes. Currently, there are two socially-distanced seatings for dinner each night and no big events but, he said, “I look forward to creating a lot of fun food experiences once we can all gather together again.”