Chef Matthew Malczewski West Greenwich, RIJohnson and Wales: Fast-Track Culinary Degree, 2016University of Rhode Island: Bachelor of Arts in Cultural Anthropology and Archaeology, 2005 Chef Matt has three passions in life: the art of food, the ocean, and travel, and he’s been able to weave them together to make a career for himself. With more than 10 years’ experience in the luxury hospitality industry, Matt has worked in some of the most beautiful areas of the world, including Fiji, St. Croix, and as a chef on private yacht charters across the Caribbean. As the Chef aboard the luxury scuba diving live-aboard the Kona Aggressor for 3 years, Matt ran the entire food service operations, provisioning and preparing custom meals for 7-day charter guests. He quickly became the top-rated Chef among the Aggressor Fleet of 15 worldwide boats, based on guest feedback and ratings. Recognizing the need to expand his experience and gain additional training, he went on to complete the Johnson & Wales University fast track Culinary degree and graduated in May 2016. As part of his apprenticeship, he interned at the prestigious 5 Diamond Kiawah Island Golf Resort’s Atlantic Room in South Carolina under Chef Jonathan Banta and Sous Chef Dan Vershon. His cooking is strongly influenced by the colors, aromas, and tastes of his international adventures, and is always looking for new and creative recipes and flavors to with which to experiment. His range of food starts with contemporary American cuisine, and blends European influences, and Southeast Asian flavors, partly as a result of training in Chang Mai, Thailand at a local culinary school. An avid scuba diver and ocean conservationist, he strives to work only with sustainable ocean products – an ocean-to-table menu suits him just fine.Chef Matt is currently available for short and long-term assignments as a Private Chef, preferably somewhere ocean side.