Matt Sanders career began in Abingdon, VA at the The Tavern Restaurant, an historical building built in 1779. There as a dishwasher he was introduced to the culinary world, working his way up in the kitchen over the years learning how to make stocks, sauces and cooking techniques. Seeking to advance his knowledge in the culinary world he moved to Charleston, SC to attend Johnson and Wales University in 2000. While in Charleston he worked his way around at some of the city’s great restaurants; Relais and Chateau Property Peninsula Grill, Carolina’s Restaurant and Vintage Wine Bar to name a few of the many Culinary stops. In 2010 Matt Sanders landed in his current position as Executive Chef of the Ritz-Carlton Club in Aspen Colorado. Here he enjoys working with the local farmers from around the area using local ingredients, from produce to Colorado raised lamb. Skuna Bay Salmon has been on the menu since the first time it was available in Aspen.
Chef Matt visited the Skuna Bay farms in October 2013.