Chef James Matteson
Chef At Home in College Station
Get to know me better
We are the sum total of our memories. Food, truly creates those lasting impressions we chase everytime we choose a dish, a restaurant or even a chef.
I am a chef with roughly 15 years professional experience but started my culinary journey next to my grandmother on a footstool in front of the stove. She taught me what schools can not, food is not just about recipes or ingredients. But to be truly proud of what you serve, all five senses must be engaged for both the chef and the guest, as well as that little dash of luck.
I have worked at Rainbow Lodge, a fine dining establishment in Houston. a hole in the wall seafood restaurant in Louisiana that probably served some of the freshest, most delicious dishes that have ever crossed my palette, all the between up to sous chef at a catering company.
More about me
For me, cooking is...
About magnifying the ingredients to suprise and delight every one, from the staunchest critic down to the 3 year olds who only want chicken nuggets.
I learned to cook at...
My grandmother's stove, wooden spoons and all.
A cooking secret...
Trusting my instincts and using the 5 senses to hone my craft and ply my trade.
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