Matt Maue
Executive Chef

Matthew Maue a native of Buffalo NY, began working in kitchens at the age of 15. After high school Matt enrolled in college to study music theory. But after meeting well known chef and restaurateur, Tai Throung, Matt realized his love and passion for food and he left school to begin working full time at Buffalo’s acclaimed Papaya Restaurant, a sophisticated and elegant destination for exquisitely prepared Asian cuisine.

It was at Papaya that Matt rose through the ranks to eventually become Papayas Sous Chef and Chef Tais’ right hand man. After achieving great success at Papaya, Matt wanted to further his culinary portfolio and headed south.  Atlanta, GA is where he would work his way through some of the city’s most diverse restaurants focusing on modern American and Mediterranean cuisine. 

He was eventually recruited by Blue Shore Grill Restaurant Group and Executive Chef Richard Garcia to move to the U.S. Virgin Islands and took the position of Sushi Chef at the newly opened Lotus Asian Grill.

Matt’s ability to combine modern techniques and presentation with flawlessly executed classical Asian cuisine earned him the shot of becoming Chef de Cuisine at Lotus, but Matt wanted to continue to expand his knowledge of both the culinary arts and the restaurant business.  So he turned down the offer and decided to move to Lotus Asian Grill’s sister restaurant, Havana Blue, where as the restaurant’s Senior Sous Chef, he would dazzle not only guests, but the entire staff with his culinary ability, this time focusing on high end Latin American cuisine.

His food shines through his experience, travel, and passion for the ingredient. This innovative young chef is driven to bring the freshest and finest ingredients to the table in simple, creative ways.

 

Scott Shoer
General Manager/Beverage Director

Bottled on the North Shore of Massachusetts, Scott Shoer began his culinary adventure at the age of 15 making pizzas for Papa Gino’s. It was here that he swore to never work in a restaurant again. It was also where he fell in love with the action of the business. Moving on to Ithaca College, Scott found his calling as a nite-owl. Being a DJ at multiple radio stations and nightclubs, and landing a cushy bartending gig at a high end restaurant, Scott knew he would never know what an 8am class was like. Stella’s restaurant was where Scott first realized the potential of hospitality to affect people in a positive way in their everyday lives. Taking as much information as possible from a restaurant that served 65 single malt scotches and high end cocktails ahead of it’s time, the trap was set. Graduating Ithaca in 2000 with a degree in communications, a background in linguistics and no money made the choice to get back into the restaurant business an easy one. Bartending was his first love. Working at the world famous Anthony’s Pier 4, Scott met his eventual wife (love) and best friend. Quickly realizing his potential for more creative control and action, he moved on to be one of four opening bartenders at Lydia Shire’s Excelsior on Boylston Street. It was here that Lydia captivated the staff with her anecdotes of great restaurants past, and the great ones to come. Scott grabbed the bartenders’ position with open arms under the watchful tutelage of Master Mixologist Pelle Johansson. The opportunity to learn and grow under such a great team showed Scott what real hospitality was all about. As an active participant in Excelsior’s award winning wine list, Scott’s love of wine was in full swing. From here it was off to another Boston Stalwart Michael Schlow’s Great Bay. At the time, this was probably the best seafood restaurant outside of Le Bernadin in NYC. Food passion was about to set in. Working with local ingredients and local purveyors of the best vegetables, herbs, and protein, Scott was able to immerse himself in a culture of food knowledge at Great Bay. After his wedding in 2007, Scott was asked to run the opening of a new concept in the financial district of Boston called Lobby Bar & Kitchen. Scott was responsible for all aspects of the bar and the entire Front of the House. After being tapped by The Improper Bostonian Magazine as one of ‘Boston’s Beloved’ bartenders in 2008, the competitive fires were burning. As Bar Manager, Scott was driven to bring a level of cocktail service that enabled Lobby to be named one of Food & Wine Magazines “Top 100 Bars in America 2009”. From here it was on to Tastings for a return to suburban life. Scott’s goals are to bring a level of warmth and hospitality to each and every guest so that everyone feels as if they are a part of the Tasting’s family.