The Culinary Institute of America

Martin Matysik

Spotlight On: Martin MatysikCulinary Arts

Lecturing Instructor

Education: Catering Higher National Diploma (HND), Bournemouth University, Poole, England. Certificate, Cornell University, Ithaca, NY; Michigan State University, East Lansing, MI.

Apprenticeship: Montana Hotel School, Lucerne, Switzerland

Professional Experience: Executive Chef, Ripplecove Lakefront Hotel, Ayer’s Cliff, Canada; Thatched Cottage Hotel & Restaurant, Brockenhurst, England. Executive Chef/Owner, Martin Kitchen at the Snakecatcher Public House, Martin’s Larder Delicatessen and Artisan Bakery, Brockenhurst. Food & Beverage Director/Executive Chef, Atalaya Park Golf Hotel & Resort, Málaga, Spain. Assistant Food & Beverage Director, Hilton Nogoya Hotel, Nagoya, Japan. Restaurants Manager, Hilton Tokyo Bay Hotel, Urayasu-shi, Japan. Chef de Partie de la Cuisine, Hyatt Regency, Nice, France. Commis de Cuisine/Demi Chef de Partie de la Cuisine, La Bonne Auberge, Antibe, France; Noga Hilton Geneva, Geneva, Switzerland. Commis de Patisserie, Hilton Munich City, Munich, Germany. Management Trainee, Hilton Hotel, Tokyo, Japan; Atlanta, GA; Miami, FL.

Awards: Third Prize, British Gas Kitchen Design Competition. Morris Raymond Award, Hilton International. Best Pasta Dish, Hobart UK, 2007. Best UK Starter, Chambord National Competition, 2012.

Member: Chefs of Distinction, UK. Maître Rotisseur, Confrérie de la Chaîne des Rôtisseurs.

The Culinary Institute of America

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