Meet Executive Chef: Matthew Ignacio
We are thrilled to introduce Matthew Ignacio as the new Executive Chef. With an impressive culinary career spanning 21 years and a passion for creating exceptional, memorable dining experiences, Chef Ignacio brings a fresh perspective and culinary creativity that we know our members will love.
Chef Ignacio’s background is both distinguished and diverse, having honed his skills at renowned establishments such as Etoile at Domaine Chandon in Napa Valley, Iron Chef Morimoto’s Restaurant in downtown Napa, Brix restaurant in Yountville, CA, and The Hook and Plow Restaurants in the South Bay Los Angeles.
Please join us in welcoming Chef Ignacio to the Dalhousie family. We can’t wait for you to experience his artistry in upcoming seasonal menus and our new monthly three course chef’s dinner. Prepare to indulge in a culinary journey like no other, curated exclusively for our members.
Get to know Matthew Ignacio...
What is your previous work experience?
The bulk of my journey in fine dining came about in Napa valley during and after attending the culinary institute of America - Greystone in Napa valley, California. In this I worked at many Michelin starred restaurants and with many Michelin starred chefs on the journey to get their Michelin stars. My first experience with this was at Etoile at Domaine Chandon. My first taste of creative freedom came from running the Omakase Tasting Menu at Iron Chef Morimoto’s Restaurant in downtown Napa. After this sponge period, I was pivotal in growing Tarla Mediterranean grill and winning best Mediterranean restaurant in the San Francisco Bay Area for several years. Soon after that, I was running the pastry program at Brix Restaurant in Yountville while it was under the consulting of Dave Cruz (from the Thomas Keller group). Following this, I really leaned into consulting and moved down Southern California to consult on restaurant openings and redirect existing businesses into a more efficient and elevated operation. Eventually, I landed at The Hook and Plow Restaurant where I grew the business from a single 48 seat restaurant into an approachable fine dining restaurant group in the South Bay/Oregon areas.
What inspired you to become a chef?
My humble childhood wasn’t so unlike others where I grew up. Some had more, some had less. I had working class parents brimming with love. My father, a mechanic; my mother, a secretary. Their workdays started before the sun offered us morning and often finished as it bid us farewell. Daily, my mother would make me a brown bag lunch. Expectedly, a smashed peanut butter and jelly sandwich, chips, and occasionally something sweet. I never mentioned it to her but my favorite part of lunch was digging past the food and blindly fumbling around for a crumpled note at the bottom of the bag. I would privately open it in my hand and quickly make out the illegible handwriting. This was an exchange between her and I. My attention for her encouraging words of daily catholic optimism. I absolutely treasured these notes. They made me feel a little less alone as I went about my lonesome day.
After school, I was left to my own devices until my parents were home from work.I experimented a lot with food during this time - when there wasn’t Mom’s baked goods or snacks laying around. Not everything she made tasted great, however, I could always taste the love. Upon arriving home each night, my mother would go straight to work on our humble dinner, nearly as soon as she walked through the door and greeted the dogs. It would be a very stressful time for her. I could see how tired she was. When dinner was finally ready, my mother would self-consciously set the food on the table. My father would routinely walk in and happily express how good it smelled. We would sit down and serve ourselves as we passed bowls of food around the table. He would always take a bite, and thank my mother for working so hard on dinner. These are my parents. Hardworking, family centered, humble, and grateful. This always stuck with me. It urged me into diving head first into a career in food.
I always knew there was better food out there; I just had to find it. I immersed myself in this career so I can discover better food, finer food, for my parents. My career, with all of the success and failure, insatiable hunger, long shifts, aches and pains are an homage to my parents. My drive to create memories with the food I make and be in service to others is nothing more than my brown paper bag love notes back to my parents.
Where did you go to Culinary School?
I attended the Northland Career Center and The Culinary Institute of America-Greystone.
Who are your culinary heroes or mentors?
Marco Pierre white is a culinary hero of mine. His view on the chef experience, food, and dining is poetic to say the least. I have been mentored by many great chefs. Dave Cruz, Perry Hoffman, Rob Hohmann, Meir Adoni to name a few.
How would you describe your culinary style in three words?
Root to flower.
Where do you find inspiration for new dishes?
I find inspiration in all places. Whether it is how the silhouette of the trees plaster the sky at dusk, or seeing a couple happily walking down the street.
What are you most excited about working at Dalhousie Golf Club? Anything new you would like to incorporate?
I am excited at the challenge to elevate the food program and inspire young chefs to breathe new life in food for Cape Girardeau.
