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MATTHEW BAKER - CITY PERCH KITCHEN + BAR<br />
MATTHEW BASFORD - CANOE<br />
Matthew Baker<br />
CITY PERCH KITCHEN + BAR<br />
What sets Chef Matt Baker apart from others in his field is his consistent<br />
passion for cuisine and all things local. His obsession with food started early.<br />
During holidays in Houston, Texas, he assisted with preparing cookies and pies<br />
with his grandmother, which led to an enthusiastic enrollment at Johnson &<br />
Wales University in Miami, Florida.<br />
After spending time in the kitchens and wine rooms of South Beach, he<br />
fulfilled his urge to travel and in 2009, landed the opening Executive Chef<br />
position at Krish in Singapore. It was at Krish that Chef Matt began making a<br />
name for himself, being named by Time “The Country’s Hottest Chef ” and by<br />
Timeout Singapore as “Singapore’s newest splurge worthy restaurant.”<br />
With a short stint at Minibar by José Andrés, Chef Matt settled in with Robert<br />
Wiedmaier at Brasserie Beck where he was the Executive Sous Chef in the fall<br />
of 2011. The summer of 2012 brought him to The Occidental Grill & Seafood<br />
as the Chef de Cuisine. With him, he brought a reenergized menu, where he<br />
utilized the freshest ingredients by establishing relationships with local farmers<br />
and purveyors. Paying tribute to both his Texas and South-East Asian routes,<br />
Chef Matt’s taste for the adventurous and inspired is seen and tasted in his food.<br />
Today, he is thrilled to bring a new culinary experience to Bethesda with City<br />
Perch Kitchen + Bar, serving up comfort food with a contemporary twist. This<br />
young Chef ’s talent will only continue to grow in Washington D.C. as his fervor<br />
for inspired flavor and dining experience develops.<br />
Matthew Basford<br />
CANOE<br />
Shortly after taking his first restaurant job in his late teens, Matthew Basford<br />
knew that he was headed for a career in the restaurant business. Growing up<br />
in Australia, Basford was exposed to cooking techniques that drew influence<br />
from Pan-Asian cuisine. He started his culinary journey at Pear Tree Cottage<br />
in Greenock, followed by Vintner’s Bar and Grill in Angaston. He was awarded<br />
Second Place in Tasting Australia in two consecutive competitions and placed<br />
in the Nestle Junior Chefs of Australia Competition, a yearly event that honors<br />
the top apprentices in the country. After completing his four year apprenticeship,<br />
Basford was officially a “Qualified Chef ”, and travelled to the United States.<br />
In December 2002, Basford moved to New Orleans, LA and began working<br />
at Dominique’s, at the Maison Dupuy Hotel in the French Quarter. When<br />
Hurricane Katrina hit New Orleans in 2005, Basford was relocated to Atlanta,<br />
GA. Within a week, Basford found himself in the Canoe kitchen. He started as<br />
line cook, and worked his way up the ranks from sous chef to executive sous<br />
chef, to chef de cuisine, and finally in 2013, Basford was named executive chef of<br />
Canoe. He continues the legacy of the city’s longstanding bastion of fine dining.<br />
His commitment to serving fresh, seasonal ingredients marries well with the rich<br />
tradition of Canoe.<br />
44 DESTIN CHARITY WINE AUCTION FOUNDATION 2015 AUCTION CATALOG 45
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