Education and Experience

Restaurant Experience

Executive Chef, 404 Hotel and Kitchen, Nashville, TN
December 2012 – Present (Scheduled to open summer 2013)


Sous Chef
, Flyte World Dinning, Nashville, TN
September 2011-December 2012


Executive Chef, Watermark,
Nashville, TN
April 2011 – September 2011


Butcher | Fishmonger
, FIG, Charleston, SC
February 2010 – April 2011

  • Best Restaurant, Charleston City Paper (2010)
  • Best Downtown Restaurant, Charleston City Paper (2010)
  • Sous Chef, Iron Chef America, December (2010)


Culinary Arts Instructor
, The Art Institute of Charleston, Charleston, SC
January 2008 – April 2011

  • Menu Planning and Cost Control
  • American Regional Cuisine
  • Purchasing and Product I.D.
  • Introduction to Baking


Executive Chef | Sommelier | Partner
, Red Sky, Seabrook Island, SC
July 2007 (opening) – February 2010

  • Award of Excellence, Wine Spectator (2009)
  • Best Reason to Drive to Seabrook, Charleston City Paper (2009)
  • Four Stars, Charleston Post and Courier (2008)


Sous Chef
, The Ocean Room – The Sanctuary Hotel at Kiawah Island Golf Resort, Kiawah Island, SC
August 2004 (opening) – June 2007

  • Award of Excellence from Wine Spectator (2005, 2006)
  • The Sanctuary Hotel rated 5 Diamonds by AAA (2006)
  • The Sanctuary Hotel awarded 4 stars by Mobile (2006)
  • The Ocean Room awarded 4 Stars by Mobile (2006)
  • The Sanctuary Hotel rated 4 Diamonds by AAA (2005)
  • Certified Trainer (2005)
  • Voted “Best Restaurant in South Carolina” (2004)


Sous Chef
, Little Star, Knoxville, TN
August 2003 – August 2004

  • Award of Excellence, Wine Spectator (2004)
  • Rated “Best New Restaurant in Knoxville” (2003)


Fish Prep | Window Setup | Monger
, Blagden’s Fish Monger, London, England
January 2003 – August 2003


Meat Preparation | Butchering
, Allen’s Butcher Shop, London, England
January 2003 – Augst 2003


Saucier Chef
, The Orangery, Knoxville, TN
May 2002 – December 2002

  • Rated 4 Diamonds by AAA


Head Line Cook | Prep Cook, Aubry’s Café, Powell, TN
April 1998 (opening) – December 2002


Financial Advisor | Certified Financial Manager
, Merrill Lynch, Knoxville, TN
June 1999 – April 2002


Line Cook/Security, Black Horse Brewery, Knoxville, TN
January 1997 (opening) – January 1999


Line Cook/Dishwasher/Host
, Aubry’s Café, Farragut, TN
January 1996 – January 1997

 

Consulting

F.E.A.S.T Together, Nashville, TN
December 2011- December 2012

  • Produce 10 week seasonal vegetarian menu
  • Organize and provide customers with detailed food provenance information
  • Utilize only local and regional farm produce

 

The Flatwater Grill, Oak Ridge, TN
September 2011 – December 2011

  • Redeveloped menu, lowered food cost from 51% to 27%
  • Increased food revenue by 44%
  • Redeveloped beverage program, including new wine list and bar selections
  • Increased alcohol sales from 5% of total sales to 23% of total sales
  • Retrained all employees in both the front and back of the house
  • Cut labor cost from 47% to 22%

 

Education

Le Cordon Bleu, London, England
Grand Diploma | Patisserie Diploma | Cuisine Diploma (2003)

  • Completed basic, intermediate, and superior level patisserie courses; achieved a mark of distinction in intermediate level; completed basic, intermediate, and superior level cuisine courses.
  • Food Hygiene and Safety Certificate from The Royal Institute of Public Health with a grade of Honors


The University of Tennessee
, Knoxville, TN
BS Business Administration, Finance (2000)
Sigma Chi Fraternity
University of Tennessee Football Team (walk on 1996, 1997 seasons)

 

Certifications

ServSafe, Food & Safety Certification  (2010)
Wine and Spirits Education Trust, Level 2 Certification (2009)


Media

Gordon Ramsay’s Kitchen Nightmares, restaurant reviewer – aired May 3, 2013
Iron Chef of America, featured Sous Chef – aired December 5, 2010.

 

Publications

The Local Palate: Eatymology, Succotash, June , July, 2013 edition

Bolus, Matt, and Patty Elsberry. Simply Vanilla: Recipes for Everyday Use. Charleston, SC: Elevate, 2006. Print.

Bolus, Matt. Foreword. Old Cookery Books and Ancient Cuisine. By William C. Hazlitt. Vol. 1. Charleston:
Bibliobazaar, 2010. Print.

Bolus, Matt. Foreword.
Aunt Mena’s Recipe Book. By M. B. Bosson. Charleston: Bibliobazaar, to be published.

Bolus, Matt. Foreword. Culinary Gems: A Collection of Choice Recipes. By Emily E. Squire. 1884 ed. Charleston:
Bibliobazaar, to be published.

Bolus, Matt. Foreword. Fish, Flesh, and Fowl: A Book of Recipes for Cooking. By Me State Street, Ladies of State
Street Parish. 1877 ed. Charleston: Bibliobazaar, to be published.

Bolus, Matt. Foreword. In Foreign Kitchens: With Choice Recipes from England, France, Germany, Italy, and The
North
. By Helen S. Campbell. 1903 ed. Charleston: Bibliobazaar, to be published.

Bolus, Matt. Foreword. The Chemistry of Cooking and Cleaning a Manual for Housekeepers. By Ellen H.
Henrietta. 1907 ed. Charleston: Bibliobazaar, to be published.

Featured in:

Nashville City Paper: The Eating Life: In Search of the Perfect Turkey, November 7, 2012

The Tennessean: Nashville Food Project benefit dinner attracts top chefs (written article and video), Jennifer Justus, July 10, 2012

Herrick, Holly. The Charleston Chef’s Table: Extraordinary Recipes from the Heart of the Old South. Guilford, CT: Three Forks, 2010. Print.

Farragut Press: Style section, March 1, 2007 edition

Farragut Press: Style section West Side Story, Spring 2007 insert

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