Chef Nicky Matthews

Having over 30 years in the food and beverage service industry Executive Chef, Nicky Matthews has a unique insight into the extremely competitive marketplace of restaurant management. From hands-on development of culinary delights to managing daily kitchen operations, Chef Nicky has a proven track record of growing a positive customer experience and sustainability.

Originally hailing from Cape Breton, Nova Scotia Chef Nicky was inspired by the local cuisine – the tastes and aromas of the sea that Nova Scotia is known for across the globe. From hardy home style cooking to the flavourful catches from the sea. Chef Nicky has incorporated these elements throughout his career as he moved across Canada to be further influenced by our diverse culture.

Chef Nicky’s passion for food developed at a young age and set him on a clear path of sharing his love of cooking. Having worked his way up from a line cook in the early 90s until now as an Executive Chef, Chef Nicky has been exposed to all levels of menu execution and development, along with superior kitchen management skills.

Having mastered his craft, along with obtaining his Interprovincial Red Seal, Chef Nicky later moved from the Atlantic to the Pacific coast. Bringing with him his experience in light pub-fair and well-crafted hotel menus, Chef Nicky tried his hand at resorts along the British Columbia coastline.

This is when Chef Nicky was given the opportunity to develop and hone his unique creative process and diverse palate. The clientele of these resorts challenged Chef Nicky and further inspired him to satisfy their more scrutinous appetites.

Later, Chef Nicky moved across Canada to be further be influenced by the local and regional tastes that make Canada truly unique. The remoteness of the British Colombia interior, the rich French heritage of Quebec and the tastes of the Canadian Prairies provided Chef Nicky with a wealth of experience.