Executive Chef Matthew Steffen
Meet Matthew Steffen, Woodmark Hotel's Executive Chef and the tastemaker behind the menus at the Woodmark. Chef Matthew's love of farm fresh flavors coupled with his signature "twists" on traditional favorites is at the heart of Woodmark's entire food program and is what has earned our restaurants the loyalty of local diners, as well as discerning guests.
Chef Matthew's career began washing dishes at the age of 15 at a Sheraton Hotel in Minot, North Dakota. His love for food grew there but was put on hold while he finished high school and immediately enlisted in the Navy. Stationed in Pearl Harbor grew his love for fresh seafood and global cuisines. As Matthew exited the Navy he entered his first knife yielding role as a prep cook in 1999 at the Flying V Bar and Grill. This is where his passion for food thrived as he quickly worked his way through the ranks and took over as chef de cuisine after 3 ½ years. From there his love for the kitchen has taken him all over the country, most recently in Arizona where he spent time in the kitchens of some of the most exclusive resorts in the area, including Frank and Albert's at the Arizona Biltmore Resort and Spa in Phoenix and most recently, Red Allen's at the Wigwam Golf Resort and Spa in Litchfield. Chef Matthew also took his talent out into the community, participating in notable chef events such as "Flavors of Tucson", "Phoenix Cooks" and the Desert Diamond Casino Chili Cook-off, where he took first place with his carne con pato "Duck Chile".
An avid outdoorsman, when not creating memorable menus at Woodmark, Chef Matthew can be found enjoying time with his wife and three kids, hiking, biking or grazing at local Northwest farmer's markets. In his own kitchen, Chef Matthew loves to grill and smoke whole birds or anything that goes from dinner to the lunchbox for his kids the next day. Respecting the food and using a Northwest Philosophy with a global approach is emphasized on all of the menus at the Woodmark.