Michael Matarazzo, CEC

Michael Matarazzo, CEC

Michael Matarazzo, CEC

Executive Chef | Farmington Country Club

Originally from Bellmore, N.Y., Chef Matarazzo is a 2003 graduate of The Culinary Institute of America in Hyde Park, N.Y. He then completed a three-year culinary apprenticeship at the world- renowned Greenbrier Resort in White Sulphur Springs, W. Va., under Certified Master Chef Peter Timmins.

In 2006, Chef Matarazzo was named Captain of the United States Regional Culinary Olympic Team, which became the first U.S. Regional team to win the World Championship in Erfurt, Germany in 2008.

After completing his apprenticeship at The Greenbrier, Chef Matarazzo spent three years at Westchester Country Club in Rye, N.Y., starting as Banquet Chef and finishing as Executive Sous Chef. In 2010, he became Executive Chef of The Bear Mountain Inn in Bear Mountain, N.Y. Also in that year, he was named Chef of The Year for the United States by the American Culinary Federation and in 2011, he took second place overall representing the United States in The Global Chefs Challenge, in Vancouver.

In addition to his current role as Executive Chef of Farmington Country Club in Charlottesville, Va., where he has been since 2014, Chef Matarazzo now serves as the Lead Advisor to The United States Army Culinary Arts Team.

This is Chef Matarazzo’s second appearance as a Chef to Chef Conference presenter, after his presentation in San Diego at the 2016 Conference on “Going Beyond the Usual Ingredients and Dishes to Create Exciting Cuisine That Can Address Special Dietary Needs and Requests.”