CHEF PROFILE
 
Mathew McElmoyl
Owner, Executive Chef

Education
A Graduate of The Academy of Culinary Arts

Work Experience
Renault Winery, Egg Harbor City, NJ (Executive Chef)
Chef Volas, Atlantic City, NJ (Saucier)
The Flagstaff House, Boulder, CO (Saucier)
Brasserie Perrier, Philadelphia, PA (Garde Manger, Entremetier)
Lacroix, Philadelphia, PA (Saucier)
Sails, Somers Point, NJ (Executive Chef)

Cooking Style Influence
French Technique with Mediterranean and Asian ingredients

Diminutive Influences
Central & South American, Caribbean

Chef’s Philosophy
“Learn to respect the Ingredient for what it is and where it comes from, the rest is easy.”

Guest Philosophy
“I need them, they don’t need me and I appreciate the opportunity to serve them.”

Likes
Cooks that take pride in their work, Proper Mis en Place, Being in the trenches, anticipating and days off

Dislikes
Slow nights, Cooks that already know everything, cooks not tasting the food, disorganization and Sunday Brunch.