Matthew Maue
chef de cuisine
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.
Chef Garcia was so impressed with his ability, that Matt was presented the opportunity to return to the states with Garcia, this time as Chef De Cuisine of Tastings Wine Bar & Bistro where the cuisine will focus on high end globally inspired small plates. 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.
