Matt Dix, GM Bastille Kitchen

Matt is a recent transplant from NYC where he has been working in the culinary and hospitality world since 2001. Matt actually began his professional life as a musician, having attended the prestigious Eastman School of Music. He earned a degree in Violin Performance, and spent his first few years in New York working as a freelance musician. Ironically, Matt’s desire for a bit of stability in his life led him to work in restaurants. He took a job in a kitchen, shortly thereafter attended the Institute of Culinary Education, and thus began Matt’s hospitality career.

Matt Cut his teeth in fine dining as a cook at chef Charlie Palmer’s flagship Aureole Restaurant, where he worked his way up the line to work sauté and grill in this 4 star restaurant. A self-professed work-a- holic, Matt continued to learn when he worked concurrently at three restaurants, seven days a week: with chef Peter Hoffman at his SoHo restaurant Savoy, with Zak Pelaccio at 5 Ninth in New York’s Meatpacking District, and as Kitchen Manager and Sous Chef for Newsweek Magazine’s Executive Dining Room.

An offer as Beverage Manager took Matt to the front-of-house, starting at the SoHo Grand Hotel where it seemed a day did not pass without handling a long list of VIP and celebrity clients. Matt also spent three years with the renowned Ace Hotel NY, where he was on the opening executive team, organizing and budgeting for all things food & beverage, and then adding front office and operations to his plate upon opening. Most recently, Matt hails from NYC brasserie and restaurant institution The Odeon, where he managed operations, beverage, and VIP guests. Matt is thrilled to be working with such a talented and motivated group at Bastille Kitchen, and is always looking forward to new challenges and opportunities that are presented every day.