Executive Chef R E

E X E C U T I V E C H E F M I C H E L I N -

S T A R R E D F I N E D I N I N G I N N O V A T O R

M A T T H E W B O U S Q U E T

E D U C A T I O N

California Culinary Academy

San Francisco, CA

W O R K E X P E R I E N C E

The Clifton, Charlottesville, VA

March 2020 - Present

EXECUTIVE CHEF

P R O F I L E

Visionary Executive Chef with 20+ years of leadership in nationally acclaimed and Michelin-starred kitchens. Expert in French technique, farm-to-table cuisine, and seasonal menu design. Proven track record in developing high-performance teams, enhancing culinary reputation, and elevating profitability through creativity, sustainability, and operational excellence.

707-***-****

4274 Shores Rd. Palmyra, VA 22963

**********@*****.***

C A R E E R H I G H L I G H T S

Michelin Star, Restaurant Mirepoix –

Windsor, California (2011)

Wine Spectator Award of Excellence,

Clifton Inn (2022–2025)

Chef of the Year Nominee, Virginia

Restaurant Association (2023)

Featured Press: Bon Appétit, Eater DC,

Virginia Living, Boomer Magazine, City

Lifestyle

James Beard House Guest Chef, NYC

Zagat: 27 (Mirepoix), 25 (Bistro M)

Published recognition in Wine Spectator,

Cigar Aficionado, Sunset Magazine

Externship: Lespinasse, St. Regis Hotel,

New York City

C O N T A C T

Spearhead all culinary operations for a Relais & Châteaux luxury property, including fine dining restaurant “1799” and private event programming.

Designed and executed seasonal tasting menus; sourced 80% of ingredients locally.

Managed $2.5M F&B program; increased profitability by 18% while upholding fine dining standards.

Maintained a 23% food cost annually

Elevated the restaurant’s visibility, earning Michelin Guide attention in 2023.

Reduced kitchen turnover by 40% through strong mentorship and growth pathways.

Michelin-Starred Kitchen Leadership

Seasonal & Locally Sourced Menu

Development

French Technique Contemporary

American Tasting Menus

Farm Partnerships & Sustainable Sourcing

Team Mentorship & Culinary Culture

Building

Cost Control & P&L Management

Event Execution: Banquets, Weddings,

Private Dining

POS & Operations: OpenTable, Toast,

Tripleseat

C O R E C O M P E T E N C I E S

EXECUTIVE CHEF

Barrel House Tavern, Sausalito, CA

2013-2014

Bistro Jeanty, Yountsville, CA

2011-2013

2002-2011

EXECUTIVE CHEF/PARTNER

Bistro M, Windsor, CA

Designed California coastal cuisine concepts; implemented systems to streamline kitchen operations and improve food consistency.

EXECUTIVE CHEF

Led one of Napa Valley’s most iconic French restaurants; upheld rigorous traditional standards and contributed to national acclaim.

EXECUTIVE CHEF/OWNER

Restaurant Mirepoix, Windsor, CA

Founded and operated Michelin-starred fine dining destination known for its modern French cuisine and intimate experience. Lead Menu Development – Designed and evolved a multi- course, seasonally driven tasting menu centered on fresh, local produce and refined French technique.

Oversaw Kitchen Operations – Managed culinary staff and ensured lawless execution from ingredient sourcing through plating.

Maintained Culinary Excellence – Upheld Michelin star standards through innovation, attention to detail, and consistency.

Enhanced Guest Experience – Crafted welcoming service, combining warmth with polished professionalism.

Managed Business Functions – Handled financial planning, vendor relationships, maintenance projects (notably a renovation and brand expansion)

2009-2011

Co-founded neighborhood bistro concept with French- Mediterranean influences. Zagat-rated for exceptional food. Seasonal Pricing Focus: Introduced a more moderately priced, casual French bistro experience aimed at increasing dining frequency and balancing with Michelin level menus at Mirepoix

.

E A R L I E R R O L E S

Chef de Cuisine, Bistro Jou Jou / Dandelion Denver, CO Executive Chef, Chautauqua Dining Hall Boulder, CO Chef de Cuisine, The Grill Room, Ritz-Carlton Clayton, MO Executive Chef/Partner, Harvest & BeauxCoo St. Louis, MO Created New American menus featuring market-driven ingredients.

Led a full relaunch of the kitchen with renewed focus on execution and guest experience.

2014-2015

Per Diem, San Francisco, CA

EXECUTIVE CHEF

Developed culinary concepts, stabilized operations, and recruited talent for boutique hotels and upscale restaurants such as Keswick Hall, The George’s, and Zyndoa

2015-2020

Various Properties, Central, VA

CULINARY CONSULTANT

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