Matthew Wilson

Wellfleet, MA, USA

Work Experience

Don's Seafood And Steakhouse


2006 - 2008 Baton Rouge, Louisiana, United States


Breakfast Chef

As a part of a 3 person team, improved breakfast service S.A.L.T. scores 16 points over two months.

Designed a menu for a new coffee shop on the property. Featured classical French patisserie.
May 2010 - August 2010 Key West, Florida, United States


Sous Chef

Cooking for staff and guests with severe dietary restrictions
May 2009 - July 2009 East Jewett, New York, United States

Aspen Suites


Cooking for breakfast buffet and a la carte menu items. Cooking for a la carte dinner menu and room service.
April 2011 - May 2011 Baton Rouge, Louisiana, United States

Vail Resorts

Pastry Chef/ Bakeshop Manager

Complete control of all bakeshop operations, including but not limited to breakfast pastries and danish, lunch and dinner desserts and banquet desserts. Supervised a staff of 14 pastry cooks, assistants, interns, and staff
May 2011 - October 2011 Moran, Wyoming, United States

Boyne Resorts


January 2012 - April 2012 Big Sky, Montana, United States

Winslow's Tavern

Pastry Chef

Modernized, streamlined and executed dessert menu. Developed special events dessert menu.
May 2012 - October 2013 Wellfleet, Massachusetts, United States


Executive Chef

November 2014 - December 2016 Washington, United States


Nicholls State University

Bachelor of Science

Thibodaux, Louisiana, United States

Nicholls State University

Associate of Science

Thibodaux, Louisiana, United States


English (Native),


Artisan Breads , •Advanced Pastry, •Banquets And Private Dinners, •Breakfast Cookery, •Cajun And Creole Cuisine, •Chocolate Artistry, •Classical French Cooking, •Modern Cuisine , •Sugar Artistry,