THE RESTAURANT AT PENINSULA RIDGE

EXECUTIVE CHEF

Matt McDowell

What made you want to be a chef?

Cooking has been an obsession of mine from a very young age. My parents were a big influence on my interest in cooking because I grew up in a home that always had food made with love and care. My family encouraged me to engage my curiosity for new cuisines and techniques by giving me a cookbook called The Joy of Cooking which solidified my aspirations of becoming a chef.

Where did you train, go to school? Experience?
I apprenticed under various chefs and have been in the hospitality industry for over 15 years. I started under chef Hung Vo of Mai Vi, who taught me the basics and ignited my love of Asian cuisine. I furthered my education in management at the Sheraton Hotel and finally honed my skills in butchery and French sauces at Terry’s Cut Steakhouse, having opened the restaurant and developed the menu.

Highlights of the job?
My favourite part of cooking is bringing joy to people through food. Seeing people enjoy my cooking and connect with them on a very human level is an amazing feeling. I was lucky enough to make this connection at the Empty Bowls charity event, a friendly competition for a great cause. It was nice to see chefs around Niagara cook for so many great people.

Name 3 kitchen tools you can’t do without.?
Very sharp knives, a digital thermometer, and a powerful blender. Honourable mentions to cooks with great attitudes and an amazingly organized sous-chef.

What is your cooking style?

Classical French is my bread and butter but I also love Asian food, particularly Vietnamese. The blend of fresh and fermented lends very well to rich French cuisine and I find parallels in technique when fusing east and west.

What do you like the most- baking or cooking?
I prefer cooking because I have a more room to experiment with different flavours. I’m also more of a savoury over sweet kind of person so cooking meals that I look forward to eating are far more interesting.

Thoughts on your overall cooking philosophy?

• There’s always something new to learn. Experimenting with new techniques and ingredients can lead to some very creative and unique dishes.
• Cook with the customer in mind, every dish should be plated with the utmost respect for the food and the person eating it.

About you- Family, outside work activities, hobbies?

I have the best food critics in Niagara at my home in St. Catharines, my fiancé Haley and dog Cannon. We enjoy cooking together and are always on the lookout for new experiences at local restaurants and wineries. I love playing guitar and piano and I’m constantly listening to music. My friends and colleagues can attest that I have very eclectic and diverse music taste. I’m always trying to get tickets to see my favourite bands, live orchestra, and local theatre. In my downtime I enjoy fantasy/sci-fi novels and movies, playing D&D and video games with friends, and spending time with my dog in training classes or at the park.