With two decades in the industry under his belt, Executive Chef Matthew Broucaret is “extremely thankful to have my passion and hobby also be my career.” He knew from an early age that he was meant to be in the kitchen, a revelation that was inspired by his Grandmother Ida and her enthusiasm for cooking. The lessons she taught him have noticeably transferred into his own style as a chef and leader. Matthew graduated from the Culinary Academy in San Francisco and since then has studied under world-renowned chefs, such as Thomas Keller, Laurant Manrique, and Dan Silverman. It was Thomas Keller, however, that opened the doors to Napa’s famous fine dining restaurant, The French Laundry, and gave Matthew an opportunity to be a part of the opening team for the Bouchon Bistro.
His invaluable experience from culinary rich cities like Manhattan and San Francisco brought him to the growing farm-to-fork industry in Amador County, where he and his wife chose to settle down and raise their family. Matthew now oversees five restaurants and the banquet staff at Jackson Rancheria Casino Resort. He was instrumental during the renovation and rebranding process for each of the restaurants. With the addition of the weekly Fisherman’s Wharf buffet, the new Ultimate Grilled Cheese menu at Margaret’s Café, and Friday Date Night menus at Lone Wolf, it’s evident that Matthew’s zest for refined cooking has not wavered in the least.