Matt Garland

Matt Garland


Consulting Chef at Branch Line


Growing up in a small southern town instilled a strong sense of hospitality in me. Every day I get to walk into work and see a team of individuals that are dedicated to making our vision of hospitality a reality for our guests. Just being around people like that inspires me to do everything I can to make their time at work enjoyable.


EXPERIENCE
EDUCATION
There are two books that are always on my bedside table: "On Food and Cooking" and Frank Stitt's "Southern Table".
This is the hospitality business. Offering great hospitality is what we strive for, but always remember this is a business.
Everyone learns differently and reacts differently to criticism and praise. Our job as chefs is to figure out how to approach individuals in a manner that gets the most growth for them and the best results for the restaurant.
If you say you are going to do something, follow through with it. Early in my career, I sometimes unintentionally promised things to staff that I simply could not get done. That undermines the culture that you are trying to build and lets the people around you think they can't trust you.
I've been fortunate to grow within my current position to help with multiple projects/restaurants. I've learned that sometimes the more responsibilities we take on, the more we have to give up. Build trust and knowledge with those around you, so that they can grow with you.

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Experience
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James Beard Award