Chef BioA longtime kitchen veteran, expert grill-master and fish monger, Chef Thomas Mattson begins managing his first commercial kitchen at age 15 before graduating high school. After a stint as chef de cuisine for Neighborhood Flix Cinema and Cafe (an upscale art house theater and restaurant in Denver) he builds upon his professional career at the highly popular Roux Restaurant on 6th street in downtown Austin, TX, where he works his way from sous chef to executive chef within his first year. Since 2008, his incredible culinary talent allows him to travel the country and create amazing private dining experiences such as dinner parties, corporate events and cooking classes. Chef Thomas is fortunate to have lived on both the West and East coasts of the U.S. On the West Coast (South Lake Tahoe, CA) Thomas is able to work with amazing seafood, organic produce farms and of course wines from Napa, Sanoma and the Russian River Valley. While on the East Coast (Cape Cod, MA) Chef Thomas is exposed to fresh bounties from the ocean which serves as a positive turning point in the way he approaches his craft. Chef is also an active supporter of local charitable organizations, including March of Dimes, where he has volunteered his time as a BBQ pit-master to feed hungry walk participants.
How long have you been working with Big City Chefs?3 Years
If I were a spice, I would be…Sumac. Lush berries that dry and are reborn as a ground spice. A phoenix of flavors.
My favorite local purveyors, artisans, and farmers:Chubby Dog Farm, ETX Aquaponics, Brazos Valley Cheeses, TX Olive Oils.
What I love about cooking and hospitality…Creating artistic food presentations via fire and skill with the goal of satisfying numerous senses.
What are your top three go-to pantry items?Vinegars, flours and oils.
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