Chef Matthew Dusharme is a native of San Diego California with a Culinary Degree from the Culinary Institute of America. Matthew has had a multi-faceted career, including working as a chef for two luxury guest ranches and two Four Seasons Resorts (one in Costa Rica). He’s even worked as head chef on a yacht and at a research station in Antarctica! Matthew says he has strong Latin and Italian influences in his cooking but always likes to add his own special twist to dishes. He enjoys keeping up on current food trends and is currently interested in farm to table recipes that incorporate locally grown products.
In Miami, friends from Colombia, Venezuela and Brazil taught him their cooking styles. At the fabled Cordon Bleu cooking school (where he was first in his class), he studied haute cuisine. As a Marine, he took quick cooking jobs on his time off in Egypt, South Korea, Japan or wherever he was deployed … except for his two tours in Iraq (no time for cooking there).
In the Marines, he also learned to seek challenges. He’s catered food for 10,000 people on the PGA tour and worked for Miami’s top catering company.
He loves to mingle with his clients and regale them with stories about each dish.
When not in the kitchen you can find him out exploring Steamboat Springs and the surrounding areas.
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