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    Beaudin began his career at the age of twelve years old at a small town bistro in Lincoln, NH. While other kids were outside playing, Matthew was in the kitchen, watching and learning. When he turned sixteen, Matthew was offered a job as a prep cook for a new restaurant in Concord, NH. As fate would have it, the sauté cook walked out after only a few nights. The chef, desperate for a cook, placed Matthew on the line and he has been cooking ever since.

    After earning an Associates degree in Culinary Arts from the Culinary Institute of America, Matthew fiercely pursued his passion for cooking by working around the world his travels have taken him from end to end of this country region by region and to many corners of this planet covering what have been and are sure to be heavy influences upon his style and the cuisine for years to come. Matthew has held chef positions in Hong Kong, St Maarten & Rwanda in East Central Africa. he has run kitchens at jungle base camps, at  restaurants perched 10,000 feet up on the side of a volcano and private Yacht inlets in the Caribbean as well as remote Island locations in the West Indies. Additionally Beaudin has built and operated restaurants here in the US, having worked with some of the best chefs on both sides of the Ocean. Matthew honed his expertise and technique at such prestigious 5-star, 5-diamond properties as the Mt. Washington Hotel in Bretton Woods, NH, The Broadmoor Hotel in Colorado Springs, CO,The Ritz Carlton in Sarasota, FL and as Executive Chef of The Prestegious Cincinnatian Hotel. Matthew’s experiences have enabled him to acquire a well rounded palate and a world wide repertoire. His style is a mix of his travles and Modern American cuisine deeply rooted in farm to table principles. While in Rwanda Matthew truly began a full fleged love with the practice and has never looked back.

    Beaudin participated in the Certified Master Chef exams administered in Hyde Park, NY by the American Culinary Federation, of which he is a member. He has had the pleasure to volunteer his time along such great chefs as Emeril Lagassi and Ferran Adria of El Buli. He has also donated his time to such special events as the James Beard Holiday Auction at the Essex House and participated in the world renowned International Restaurant and Food Show in New York City, where his team won The Sarazin Cup.