At a young age Matthew Gale first became interested in food while helping his mother prepare family dinners in the winter months and learning grilling techniques from his father in the summer months. Matthew graduated from Springfield College with a Bachelor’s Degree in Physical Education. Before he took the leap to the professional kitchen full time, Matthew pursed a career in other industries while knowing all along that the kitchen was his calling.
Chef Matthew spent 8 years working in local restaurants in Western Maryland, Massachusetts and New York. Finally, Matthew decided to embrace his passion and enrolled at New England Culinary Institute in Montpelier, Vermont. In 2006, Matthew graduated with honors from New England Culinary Institute and received his first taste of a luxury dining experience while completing his externship at Restaurant Phoebe. Soon after they hired Chef Matthew for a full-time position, and he continued to cultivate his creativity and skills.
In 2008, he joined the culinary team at the Forbes Five-Star Nemacolin Woodlands Resort and Spa in Pennsylvania. During his ten years of service at the resort Matthew had the opportunity to work and manage each of the outlets on property, as well as the full-service banquet operation. From there Matthew spent four years overseeing all food and beverage aspects at Falling Rock Hotel, a boutique Forbes Five-Star, AAA Five Diamond property, which included a Four-Star steakhouse. More recently Chef Matthew returned to the Nemacolin as Resort Executive Sous Chef overseeing the entire culinary team, along with their apprentice and extern programs.
In October of 2018 Matthew joined the culinary team at Eau Palm Beach Resort & Spa as Executive Sous Chef. While at the helm of all five kitchens, Matthew has embraced the Florida agricultural scene by working with local farmers and cattle providers to source the best and freshest products. He has led the charge to elevate presentation and storytelling through his food.