Chef Matt Ryland, Shamrock Foods Company
Meet Chef Matt Ryland
Hailing from Pennsylvania, Chef Matt Ryland started his working life in the food service industry as a server at an upscale restaurant. His life-changing moment came when the owner asked him to cook a Sunday brunch shift—it was then that he knew he wanted to be a chef.
After completing culinary school at the Pennsylvania Institute of Culinary Arts in Pittsburgh Chef Matt accepted an internship position at Toftrees Resort, which led to many positions, including executive chef of the property. Next Chef Matt moved to the Hyatt Regency Pittsburgh followed by the Hyatt Regency Denver, where he was executive sous chef of the 1100-room property.
Currently Chef Matt serves on the Business Resources team at Shamrock Foods in Colorado where he works with customers developing their businesses through new products, up-to-date presentations, menu planning, and marketing through both traditional methods and social media.
With over 15 years as a chef, he has opened new properties, taken part in special events throughout the United States, held executive chef positions, and worked with many great cooks and chefs who helped form his culinary style.