About
Chef Matt Axtell, CEC, CCA
2025 Texas Chefs Assoc. State Chef of the Year
Chef Matt Axtell, CEC, CCA, is an award-winning culinary professional whose career reflects classical discipline, operational mastery, and a refined approach to hospitality.
A 2001 graduate of the Art Institute of Dallas, Chef Matt completed his internship at the esteemed Dallas Country Club in Highland Park, where he remained after graduation. In Dallas he trained under Certified Master Chefs Chef Charles Boley and Chef Ernst Gruch, experiences that instilled a foundation of precision, structure, and uncompromising standards.
Over the next decade, he deliberately broadened his expertise across a spectrum of culinary environments from high-volume hospitality to distinguished four-star dining rooms, mastering both the artistry and the systems required to operate at the highest level. Having worked every position from front door to executive leadership, Chef Matt developed a rare, full-spectrum understanding of hospitality.
He later founded his own company, serving as a private chef, caterer, and consultant nationwide. His career has included restoring operations at the Saltaire Yacht Club on Fire Island following Hurricane Sandy and reopening Roosevelt’s at the Tarpon Inn after Hurricane Harvey, where he reestablished operational excellence.
Chef Matt earned the prestigious Certified Executive Chef (CEC) designation from the American Culinary Federation in 2021 — a distinction held by only a select few thousand chefs worldwide.
His competitive achievements further distinguish his career:
- 2025 Texas Chefs Association State Chef of the Year
- 2022 Chef of the Coastal Bend Chef of the Year
- 4th Place – Chef Category, 2021 World Food Championships
- 9th Place – Chef Category, World Food Championships (2019)
- 18th Place – Seafood Category, World Food Championships (2018, inaugural Team Texas)
- ACF Silver Medal – 2024
- Three-time finalist – Shrimporee Invitational
- Second Place, Special Dessert – Texas Restaurant Association Show
Today, Chef Matt brings this pedigree to private dining and curated events along the Texas Coast, delivering experiences defined by craftsmanship, ingredient integrity, and composed execution. Every engagement reflects the standards of classical training elevated by decades of real-world leadership.