Chef Matthew Ives
Chef Matthew Ives
As a seasoned chef with over 20 years of experience in the culinary field, my craft has become more than just a profession for me. It's a way of life.
Every time I pick up a knife or crack an egg, a passion ignites in my soul. This is so deeply felt that I know I was put on earth to be a chef.
I have persued this passion with vigor, seeking to master my craft in both the savory and pastry realms. This led me to work in some of the finest restaurants on the west coast - including the Michelin-starred Manresa Restaurant in Los Gatos, CA and Beast in Portland, OR - and also to start my own business. I successfully operated this high-end bakery called Sugar Butter Flour for more than 9 years before moving to Oregon seeking to expand my knowledge to a new and up-and-coming food scene.
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My values as a chef were learned early in my career under the tutelage of Chef David Kinch at Manresa Restaurant. The discipline and attention to detail I acquired in his kitchen have stayed with me, along with a respect for high-quality, fresh ingredients as the most important element of any dish.
Manresa was also the key to the next stage of my career; their Head Pastry Chef recognized my drive and passion for food and invited me to collaborate on a new business venture. I have always enjoyed a challenge and jumped at the opportunity to be a partner in this unique bakery. Over the next 9 years, I honed my skills as a pastry chef, a leader and an entrepreneur. My experience there was invaluable, but at heart, I have always known myself to be savory chef.
In 2011, I made the challenging decision to sell the business and return to my love of savory cooking. My fiancé and I relocated to Portland in May of that year, and I have since worked at Grain and Gristle, Beast, & Quaintrelle restaurants. In every position, I’ve had the opportunity to work with farm fresh ingredients and use my creativity and skill to develop savory and pastry dishes.
With Naomi Pomeroy at Beast, I also had the opportunity to showcase my skills in a competitive way - like at Feast Portland's Sandwich Invitational, where we took first place - and while cooking for celebrity diners like Gloria Steinem and Andrew Zimmern.
I have repeatedly discovered that my skills in savory realm and pastry are as sharp as ever. It seems my extensive past experience served me well and in 2012 I decided it was time for a new challenge: academia. I have since graduated from Portland State University with a BA in Business Leadership and Management and a Food Industry Management Certificate with the intention of utilizing my degree in future endeavors.