Chef Spotlight: Matthew Basford

MatthewBasfordMatthew Basford began his culinary journey growing up in Australia and absorbing techniques and influences from Pan-Asian cuisine. From his very first restaurant job in his teens, Matthew knew he was destined for a career in the world of restaurants and cuisine. He started his culinary journey at Pear Tree Cottage in Greenock, followed by Vintner’s Bar and Grill in Angaston, where he was recognized in the Nestle Junior Chefs of Australia Competition as one of the top apprentices in the country. Before traveling to the United States to continue his career in America, he was awarded Second Place in Tasting Australia in two consecutive competitions. 

Settling in New Orleans, Louisiana in December of 2002, Matthew began working at Dominique’s in the Maison Dupuy Hotel in the French Quarter. After building up a following in the Cajun-French cuisine heavy area, he was forced to relocated to Atlanta, Georgia following Hurricane Katrina. Never letting anything slow him down, he immediately jumped back into work as a line cook in the reputable Canoe kitchen. Working his way up through the ranks from line cook to sous chef to executive sous chef to chef de cuisine, he was named executive chef of Canoe in 2013. Continuing the importance of the city’s legacy of fine dining, his unique take on classic dishes with fresh, seasonal ingredients exemplifies the rich tradition of Canoe’s excellence.

Matthew will also be the participating celebrity chef at one of DCWAF's Patron Dinner, cooking up plates of his seasonal and thoughtful cuisine alongside chef Tim Creehan and vintner Dakota Shy. 

To learn more about Matthew Basford and Canoe, CLICK HERE to visit their website.

To learn more about or to purchase tickets for the 2018 Patron Dinners and Wine Auction, CLICK HERE.

Published on Monday, February 19, 2018