Matthew Thompson black and white photo

Matthew Thompson

Chief Culinary Officer, Phoenix3 Holdings

Chef Matthew Thompson is a distinguished culinary executive recognized for his progressive, sustainable approach to creative menu development and hospitality. A transformational leader, he has built best-in-class operational systems that produce meaningful social and economic impact for over 25 years. At Phoenix3, Chef Matthew is committed to driving culinary artistry through creative menu development and inspiring his teams to deliver innovative, dynamic dining experiences with responsibly sourced ingredients.
Chef Matthew has worked closely with industry leaders throughout his career to further awareness of plant-based diets and advocate for healthy and sustainable lifestyles. He is a Food Solutions New England (FSNE) Network Leadership Institute member and was selected as a Network Advisory Council member with Farm to Institution New England (FINE) based on his expertise in food systems research, policy, and program implementation. Chef Matthew is a regular speaker and sustainability advocate for organizations such as the Association for the Advancement of Sustainability in Higher Education (AASHE), the Culinary Institute of America Menus of Change and Global Plant Forward Culinary Summits, and the New York State Sustainability Conference.
Before joining Phoenix3, Chef Matthew was Chief Culinary Officer and co-founder of Harvest Table Culinary Group. This farm-to-institution dining business leveraged regional sourcing strategies and wellness-focused experiences with universities. His work included:

  • Enterprise-wide food data tracking programs to revolutionize the guest experience.
  • A partnership with the World Resource Institute to deploy industry-first 3rd party certification to combat climate change.
  • Industry-leading regional sourcing strategies.
  • Chef Matthew has also held leadership roles with Aramark Corporation in Culinary Operations and as Regional Sustainability Director.

Chef Matthew completed a Master of Business Administration at Johnson & Wales University and Levels II and III of the Culinary Institute of America ProChef certification program. The American Culinary Federation recognizes him as a Certified Executive Chef and Certified Culinary Administrator. He is also a ServeSafe-certified Food Safety Manager Trainer and Exam Proctor. Chef Matthew was honored with the Sustainable Pioneer Award from Long Island University.