NATCHEZ names new Executive Chef
The Steamboat NATCHEZ welcomes new Executive Chef Matthew Hiefnar
Let's hear from Matthew:
Most recently I've worked with the Chattanooga Resort and Hotel in Chattanooga and was part of the opening culinary team for Brio's first casino location in North Carolina. Locally, I was the opening sous chef for Copeland’s Cheesecake Bistro in the Garden District and an executive chef with Creole Cuisine in the French Quarter. I was born in Tennessee and consider New Orleans my second home. Someone once told me there's something in the water. I love everything about it. It's a special place that becomes a part of your soul. For me to have an opportunity to not only return, but also to lead one of New Orleans icons, is simply is a dream come true.
My go to dish is a beautifully and simply prepared steak. No frills. Just cooked to a perfect medium, with salt and pepper, finished with some soft butter. Throw in some bread to sop up the delicious juices. It's heaven on a plate!
In my pantry I have to have butter and lard. Everything thing is better with butter or lard.
My signature dish is my fried chicken. My career has been a journey to come close to the fried chicken made by my “paw paw”. It was nothing short of incredible. Mine is pretty good but I have a way to go.
My food style/philosophy is Southern food with a little Creole thrown in. It's simple, beautiful, delicious food. Let your food sing. Don't drown it out with a thousand different ingredients.
My passion to cook comes from my mother. She was my first teacher. By the time I was eight I might not be able to throw a baseball but I made some mean biscuits and gravy. Everyone that came to our home was one of her kids. You always had a place at the table. A good home-cooked meal and a kitchen filled with mouthwatering aromas taught me food is about experiences and memories.