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Chef de Cuisine, Matthew Dalton is a self taught Chef who has developed a modest approach to the culinary arts due to his passion and love for the industry. Chef Dalton started working in a kitchen at a young age. It was while working at P.F. Changs/Somerset under Chef Ted Teeter that he realized he wanted to pursue a career in the Culinary Arts. Matthew was promoted to Sous Chef with P.F. Changs and also became a Corporate Trainer for the company. After six years working with the company he decided it was time for a new challenge.
He began working for Mitchell’s Fish Market and was promoted to Sous Chef. Before long he moved over to Cameron’s Steakhouse. Matthew’s desire to experience culinary artistry in a more creative environment led him to a restaurant in Royal Oak called Fiddleheads where he worked under Chef Tim Voss.
In the summer of 2007, the opportunity to open a kitchen from the ground up for a small Asian fusion restaurant was presented to Matthew and he jumped at the chance to help build something from scratch. Matthew spent two years running the kitchen for Ronin before arriving to Chen Chow as the Chef de Cuisine in 2009.
His culinary knowledge proceeds to expand with the expert leadership of Executive Chef, Benjamin Meyer. This talented duo aspires to “Press On” with the motive to deliver a fresh and creative concept in Eclectic Asian cuisine. Chef Dalton is grateful to work with this fast growing establishment that continues to build a great reputation. His determination and work ethic continue to push Chen Chow Brasserie forward. |
Mathew Dalton