Matthew Vaillette

Background

About Matthew Vaillette

Born and raised in Orange County, Chef Matt Vaillette discovered his passion for cooking early, starting at 14 under Chef Scott Brandon. He worked his way up from dishwasher to cook at Oyster’s Restaurant and Crowbar and Kitchen before attending the prestigious Culinary Institute of America in Hyde Park, NY. There, he trained under world-class chefs, refining his skills in French techniques and global cuisines. For his externship, he worked under Thomas Keller at Bouchon Las Vegas, mastering high-caliber French bistro cuisine. After graduating, Matt joined the opening team at Bouchon Beverly Hills as Chef de Partie, working with top-tier ingredients and accommodating elite clientele. He then took an opening role at The Ranch Restaurant and Saloon in Anaheim under Chef Michael Rossi, where he spent seven years rising to Sous Chef. He gained invaluable experience utilizing farm-fresh produce from the restaurant’s private farm, cooking seasonally, and maximizing flavor and nutrition. During this time, he also cooked at the James Beard Awards in Chicago and participated in charity events like Chef Cycle 2018 to end childhood hunger. Following The Ranch, Matt became Sous Chef at Otium in Los Angeles under Timothy Hollingsworth, then Kitchen Manager at Spoke Bicycle Café, where his team won "Best Vegan Breakfast Sandwich" at the L.A. Vegan Food Fest. He also ran a successful weekly vegan doughnut program. Returning to Orange County, he launched a catering business specializing in plant-based Mexican cuisine and consulted for local restaurants. He later became Executive Chef at Olea Craft Cellar & Cook, working with Chef Jared Cook to highlight farmers market-fresh produce and globally inspired wine country cuisine. After the birth of his first child, Matt transitioned to personal chef work with Whole Health Everyday in Newport Beach, spending four years cooking for ultra-high-net-worth clients. There, he developed expertise in specialized diets and nutrition-focused cuisine. In January 2025, Chef Matt took on the role of Executive Chef at Ivy Senior Living, where he continues to bring his culinary passion to nourishing and delighting others.