Private Chef Matthew Khampapha

I am a professional chef who had been in the culinary industry for 12 years. I started out growing up in my dad’s professional kitchen, attending culinary programs in high school and competing in competitions. I went on to attend Johnson and Wales University. I have worked in a 2 Michelin star restaurant in NYC at The Modern and worked as sous chef at Hearth, a multi time James Beard Award winning restaurant in Manhattan’s east village. In these restaurants, I learned mastery of butchery, cooking techniques and finesse. Both restaurants are very seasonal and ingredient driven which have become important pillars in my personal craft. I find fulfillment in cooking when I get to craft tasty dishes and when I get to provide memorable guest experiences. I have now relocated to be a sous chef in Orlando where I am excited to expand my experiences and expertise.

For me, cooking is...

An expressive outlet for me to fulfill my “acts of service” love language, my organizational and detailed tendencies, and my artistic side at once.

I learned to cook at...

Johnson and Wales where I obtained my Culinary arts degree. And then I really stepped grew in the industry at restaurants The Modern and Hearth in NYC