Our #Saladshots Chef Matt Janney was a guest on *Clink, Chat & Catch Up!* CLICK HERE FOR FULL ARTICLE.)
A culinary adventure that began at age twelve when Matt told his parents he was going to become a Chef is still going strong today.
From a humble start scrubbing pots and washing dishes, Matt was mesmerized with the restaurant culture. By age fifteen he was offered a position working with Master Chef Tell Earhart at the Chestnut Hill Hotel in Philadelphia. At seventeen, Matt was offered a cooks position working with Chef Christian Renault at La Petite Au Berge in Fredericksburg Virginia. With a strong foundation of Classical Cooking Techniques Matt headed to Johnson & Wales University in Providence Rhode Island to start adding structure to his “Tool Box”. Matt was selected by the Professors at Johnson & Wales University for the externship program at the top rated Empress Lilly River Boat in Lake Buena Vista at Disney World in Orlando Florida. Upon graduation from Johnson & Wales, Matt headed west for Denver where he got a job running the in house kitchen for Noble Sysco. Only a few months had passed when Matt received a call from an old friend who wanted him to move back East and take on a project to design, build, open, and run a new restaurant in Washington D.C.
The Inn at Glenn Echo opened on Memorial Day Weekend in 1985, and by the end of the second month it became very clear that the restaurant was a success. If the door was unlocked, the place was filled with familiar faces. Matt realized that what he loved most was the thrill and pressure of developing and opening new restaurant concepts.
Over the years Matt has expanded his business experience to Food Distribution and varying levels of restaurants ranging from Fine Dinning to Fast Casual. Every project is a Culinary Adventure, and every project fills that “Tool Box” with more knowledge and experience. Matt was offered a position as Food & Beverage Director for Pussers Rum Company on the Island of Tortola, in the British Virgin Islands, running four restaurants with seven bars, and within thirty days he and his dog Sonny were on another adventure. Matt has even opened a Pizzeria in Paris France when he was the Director of Operations for Pizza Rustica working for Pino Piroso.
Today, Matt’s philosophy toward food is “Simple, but Elegant”. Clean ingredients, pure flavors and smart planning all combined with great execution of techniques will yield amazing food! His latest passionate project is Saladshots, a healthy, natural, portable new salad dressing concept that he is the R & D chef of: formulating the ideas, flavors and recipes from concept to fruition.
With Saladshots, the team is passionate about providing a tasty way to enjoy salads, fruits and veggies for kids, moms and parents on-the go!
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Find Chef Matt: www.ChefAssociatescom www.Saladshots.com