Chef Matthew Burton has been working in the industry nearly 30 years. With an education from the CIA, Johnson and Wales, and food science from University of Nebraska as well as time in Thailand, Mexico, Switzerland and Germany, Matt brings a complex knowledge of flavors and service to a simpler slower philosophy of food. Along with seven patents in food service and retail categories, Chef is currently the Vice President of the Culinolagy Foundation for the Research Chefs Association and speaks around the world sharing his passion for food, Culinolagy, healthy cooking and kitchen stainability. He is known for thinking outside the box when it comes to everyday ingredients.
Matthew Burton
President and Executive Chef
Company
M-BURS Culinary Consulting
