Today we’d like to introduce you to Matthew Greyard.
Hi Matthew, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
The culinary background for my journey begins with the need for a ski pass at Snowbird Ski Resort in Salt Lake City. As a ski photographer, my industry collapsed due to the camera phone. The need to make an income and be a ski bum was a priority. After working in a couple kitchens and reading Chef memoirs, a spark of drive accrued.
My background in fine dining, honed in the prestigious Michelin kitchens of Chicago and San Francisco, brings a wealth of experience and expertise to Ripley Hospitality’s culinary offerings. My commitment to showcasing the best of each region’s indigenous ingredients is reflected in the thoughtfully crafted menus that highlight the seasonal bounty available from local purveyors. Studying under Chef Grant Achatz (Alinea), Chef John Shields (Smyth) & Chef Jared Gadbaw (Oak & Reel).
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The road of my journey was very rough the first decade. Without a culinary education, I had to learn from pure experience. With the desire to only work for the best, this was a hard journey. After the learning curve I started to see growth and it came with speed.
Can you tell our readers more about what you do and what you think sets you apart from others?
My drive and vision comes from my travels of backpacking through Europe & Central / South America. I have a strong passion for rustic contemporary French / Italian cuisine. With bringing elements from Asian & South American cultures to balance out everything.
Can you talk to us about how you think about risk?
I think making the jump and building my own business was the biggest risk I have ever done. That 7 day work week work ethic fits well to my personality but is also very demanding. My career was pretty dictated by moving to a new city every few years. That was very difficult but not compared to the first year stress of getting a business started.
Pricing:
- $125
- $250
Contact Info:
- Website: https://www.ripleyhospitality.com
- Instagram: https://www.instagram.com/ripley_hospitality/
- Facebook: https://www.facebook.com/RipleyHospitality
- Youtube: https://www.youtube.com/@ripleyhospitality
