Today we’d like to introduce you to Matthew Johnson.
Hi Matthew, we’d love for you to start by introducing yourself.
I grew up in Southern California. My family loved to cook and were always trying new restaurants and different cuisines. My parents were really involved in the wine business and started Qupe Winery back in the day in Los Olivos. My mom was also an interior designer and designed kitchens for people’s homes, so I was always around food. After high school, I moved up to Santa Barbara to go to school, and at the time my parents were moving up to Buellton to be more involved in the winery. After graduating from Santa Barbara City College with a degree, I decided that I wanted to start cooking for a living, so I enrolled in the Culinary Program at SBCC. It had a great reputation for being extremely strict. I believe only about 20 percent of our starting class graduated. While I was in school, I worked at many kitchens in the Santa Barbara area, bouncing around to absorb as much as I could to be prepared for after I graduated. After I graduated, I traveled to Europe for four months out of my backpack, ate amazing food, and worked in some kitchens along the way. After I returned, I moved up to San Luis Obispo and worked in several kitchens and wineries to build up my resume domestically. I then moved back to Santa Barbara to be Executive Chef at Eladio’s Restaurant. After a year of that, I moved up to Monterey Bay and worked as a Chef at Inn at Spanish Bay, collaborating with amazing chefs, including Charlie Trotter, Roy Yamaguchi, and many others. After four years at Spanish Bay and Pebble Beach, I moved back to Santa Barbara to be Executive Chef at San Ysidro Ranch. I have currently been here for thirteen years and I’m still learning every day.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It is definitely not a smooth road when you’re starting out. The hours are very long, the shifts aren’t always ideal (I remember working several holidays), and learning to work with all types of personalities in various kitchens requires the right attitude.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
We specialize in cuisine made from hyperlocal ingredients that embody Santa Barbara’s coastal ranch lifestyle. We’re also known for constantly innovating and playing around with new flavor profiles that will excite our guests and keep our dining experience memorable.
Is there any advice you’d like to share with our readers who might just be starting out?
While you are in culinary school, make sure you get a job in a restaurant as well. A lot of people think that when they graduate, they are ready to work in a kitchen. This couldn’t be further from the truth. Upon graduation, I would recommend having at least two years of kitchen experience already as that will help you move up the ladder a lot faster. Also, read a lot of your favorite chef’s cookbooks and try new recipes all the time to refine your personal cooking style.
Contact Info:
- Instagram: https://www.instagram.com/sanysidroranch/
- Other: https://www.sanysidroranch.com/
Image Credits
San Ysidro Ranch
