Showcase & Discover Creative Work

Matthew Wilson

Wellfleet, MA, USA

Work Experience

Don's Seafood And Steakhouse

Cook

2006 - 2008 Baton Rouge, Louisiana, United States

Hilton

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

AHRC

Sous Chef

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

Aspen Suites

Chef

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

Cook/Baker

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

Education

Nicholls State University

Bachelor of Science

Thibodaux, Louisiana, United States

Nicholls State University

Associate of Science

Thibodaux, Louisiana, United States

Languages

English (Native),
French (Conversational),

Skills

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