Culinary Arts Grad Receives Top Chef of the Year Award
Executive Chef Matt Smith of The Sheraton Columbus at Capitol Square was honored to be recognized as the Columbus Chapter’s American Culinary Federation’s Chef of the Year. Smith is a graduate of Tri-Rivers Culinary Arts program and Hocking College, according to his former Tri-Rivers Instructor Chef Sheila Hamm.
Smith said, “I’m truly humbled to be recognized at this level by fellow chefs and colleagues—many of whom I respect and have known for years. There are truly talented chefs on this list including those that were instrumental in molding my career. I couldn’t have accomplished any of these feats without the direct support of my crew at the hotel, family, and friends.”
“When Matt was a student, he had the drive and passion to be great in the culinary industry,” said Chef Hamm. “As an adult, he still has that same drive, energy and passion. Over the years, he has refined his great talent to become an amazing chef. This award recognizes that.”
The award pays tribute to the member whose culinary expertise and exemplary dedication have enhanced the image of the chef and the American Culinary Federation—a person who commands the respect of this organization because of their character and performance, according to Chef Hamm.
For Smith and his culinary team, 2015 was a stellar year, according to release from the Sheraton Columbus at Capitol Square.
His team was recognized with multiple awards including receiving the Golden Spoon from Children’s Hunger Alliance, and a National ACF Presidents Medallion in Orlando, FL this past August. He was also credited with hosting a very prestigious American Academy of Chefs Dinner at the hotel in June. Additionally he achieved his goal of becoming a Certified Executive Chef in September 2015.
His culinary experiences include working with Westin Columbus and Hyatt Hotels and Resorts for about 10 years, as well as some of other fine establishments before that. He was formally trained at Hocking College in southern Ohio and under Chef Hamm at Tri-Rivers Career Center. He said he has been led on his culinary journey by some extremely talented chefs.
With compassion for service, desire to learn, and a lot of long hours, Chef Smith is no stranger to what it takes to deliver more than what the customer is asking. With strong ties in the Columbus community through his work with the American Culinary Federation, other local chefs, and farmers, he finds himself consistently striving to bring fresh, seasonal, local, and organic menu components to his tables in Plaza Restaurant and Wine Bar. He has built a team of proven chefs that are complimented by an award-winning banquet staff.
Chef Smith is comfortable in all areas of the kitchen; however, he truly enjoys being able to see the steps of service from interaction with the client and development of menu proposals to the final execution of a successful event. Being able to poke his head in through the ballroom doors and seeing a room full of “smiling faces and empty plates” is really what brings him back to work the next day to make new memories and menus.
He is supported by his wife Jessi, son Korgan, and daughter Kilynn, who know firsthand the kind of passion and dedication Chef Smith has for his trade.
