Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.
-Wolfgang Puck
About Chef Matt
My culinary story began in my early teenage years where I worked alongside my mother and grandma preparing family recipes. At age 13, I took my first job as a line cook at an established Rochester, MN restaurant. Over the next 5 years, I immersed myself in learning as much as possible as I worked alongside the Executive Chef. Upon high school graduation, I chose to pursue my dreams of becoming a chef so I enrolled in culinary school in St. Paul, Minnesota.
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While in culinary school, I worked at the iconic Grand Avenue D’Amico & Sons as well as The Happy Gnome in St. Paul. After graduating from culinary school, I spent the next decade honing my craft in well-known fine-dining kitchens throughout the Twin Cities & Chicago including The Hotel Minneapolis-Restaurant Max, Borough & Parlor, The Normandy Hotel & Kitchen, The Como Zoo, and Common Roots Catering.
Eventually I moved back to Rochester, Minnesota for an Executive Chef position with The Mayo Clinic at Saint Mary’s Hospital. In this position, I managed operations in the VIP Francis 7 suites. After leaving Mayo Clinic in 2018, I stepped back into the restaurant world by helping open a high-end European bistro called "Le Petite Cafe". I also spent time in the kitchens of The Rochester Golf and Country Club and Pescara. With my experience from time spent in the Twin Cities/Chicago/Rochester food scenes, I decided to pursue working as a private chef for multiple high-end families, and currently serve clients with my newest culinary concept: The Gifted Gourmet-A Modern Chef Service.
Serving my clients with the highest level of culinary creativity and finding balance in every component of a dish is my top priority. I am dedicated to exceeding clients’ expectations through delivering unforgettable food experiences with my modern, yet refined touch. My enthusiasm for cooking is contagious, and my approach is engaging and relaxed, inviting everyone to a place at the table.
Services
The services provided by The Gifted Gourmet - A Modern Chef Service share one fundamental principal, which is to always put the needs of the client first by consistently delivering unparalleled dining experiences.
Multi-Course Dinners
This signature service is an all-inclusive culinary experience similar to a traditional “Tasting Menu” one would see in fine dining establishments. Clients select each course from a variety of seasonal options on a pre-fixed 4-course & 6-course menu. Once course selections are determined a 50% deposit is required. Food preparation, serving, course explanations, and a clean kitchen are included in this service. Clients can expect a variety of modern cooking techniques, seasonal quality ingredients, finesse, and bold flavor profiles. Minimum party of 2, maximum party of 20.
Full-Service Catering
Weddings, corporate luncheons, anniversaries, private events, or anything in between, we’ve got you covered. Currently accommodating groups of 2-150 guests.
Custom Meal Preparation
Our Meal Preparation Service will save you precious time, energy, and eliminate the stress of preparing healthy and delicious meals for you and your family. With customizable meal plans that are tailored to your specific needs and requests, you can relax and leave it to a professional. Whether you have specific dietary restrictions, allergies, special menu requests, or simply you could benefit from the helping hands of a professional chef in your home kitchen, I’m here to help and serve. With an extensive nutritional background, together we can create a meal plan that realistically fits your needs. Sometimes we all could use a helping hand to relieve the stresses of
preparing a healthy and delicious gourmet meal.
Additional Services
Culinary Cooking Classes
Gift Cards for any Service
Culinary Consulting
Sample Menus
Multi-Course Sample Menu 1
Amuse Buse
TBD
An Ode to Cauliflower
Roasted Cauliflower | Romanesco | Puree of Cauliflower |Pickled Jalapeno | Oven Dried Cherry Tomato | Local Greens | Salt and Vinegar Fingerling Chips | Sherry Gastrique
An Ode to Mussels
Market Canadian Mussels | Pernod | Iberico | Fine Herbs | Preserved Lemon | Chorizo Court Bouillon | Baguette
Halibut
Sous Vide/Pan Seared Alaskan Halibut Fillet | Roasted Romanesco | Harissa Aioli | Sofrito Lentils Du Puy | Crispy Leeks | Gremolata | Parmesan Pea Puree
Meyer Lemon Tiramisu
Valrhona ganache | Tiramisu mousseline | Lemon Sheet Cake | Meyer Lemon Curd | Compressed Strawberry | Isomalt Glass
Multi-Course Sample Meal 2
Amuse
TBD
Salmon Gravlax “Everything Bagel”
Beetroot Cured Salmon Gravlax | Crème Fraiche | Compressed Cucumbers | Rye Crisp | Sherry Gastrique | Dill
Soup Alla Carbonara
Wild onion Soup | Egg Yolk Emulsion | English Peas | Crispy Benton’s Smoked Pork Belly | Pea Puree | Brioche | Black Pepper
Intermezzo Smoked Lemon Sorbet
Shortbread Tuile
Steak Au Poivre
Pan Seared NY Strip -Black Peppercorn Crusted | Brandy Cream “Au poivre “Sauce | Potato & Ricotta Gnudi | Broccoli Puree |
Sicilian Cippolini Onions
Glazed Vanilla Panna Cotta
Black Pepper Maple Reduction | Roasted Pepita Chocolate “Granola” | Classic Lime Meringue | Brown Butter Anglaise | Spiced Apples
Multi-Course Sample Menu 3
Amuse Buse
TBD
Local Mixed Green Salad
Compressed Cucumbers | Shaved Parmesan Cheese | Oven Sundried Cherry Tomato
| Sweet Chili Vinaigrette
Tempura Fried Brandade
Tempura Fried House Cured Salt Cod | Potato | Espellete Pepper
| Sofrito & Preserved Lemon Pistou | Tarragon
Intermezzo Blueberry Sorbet
Shortbread Tuile
Pan Glazed Beef Short Rib
Oven Braised/Glazed Beef Short Rib | Horseradish Pommes Puree
| Beurre Monte Glazed Parsnip & Carrot | Port Roasted Shallots | Red Wine Demi-Glace
Strawberry & Coconut Vanilla Bean Panna Cotta
Black Pepper Isomalt “Glass” | Valrhona Chocolate & Pepita Crumble
| Rum compressed Pineapple/ Strawberry | Strawberry Spheres | Pineapple Powder
Multi-Course Sample Menu 4
Amuse Buse
TBD
Crudo of Bay Scallop
Avocado “Sheet”, Orange Two Ways | Harissa | Watermelon Radish
| Preserved Lemon | Cumin Dust | Tortilla Crisp
Pan Seared Arancini
Truffle and Parmesan | Oven Dried Cherry Tomato | Caramelized Corn
| Mushroom Ragout | Chipotle Aioli | Arugula
Artisanal Cheese Board
Variety of Local Cheeses Accompanied with Skordalia Sauce | Cornichons
| Fruit Preserve | Lavash Bread
Sous Vide Duck Breast
Duxelles of Cremini Mushroom | Fingerling Potato Glace | Wild Rice Granola
| Brown Butternut Squash Puree | Orange Duck Jus
White Chocolate Caramel Cheesecake
Salted Caramel | Brown Butter Crème Anglaise | Raspberry Coulis
Gallery
Contact Information
Contact
thegiftedgourmetmn@gmail.com