Jean-Luc Matecat: Executive Chef, The Inn at Weathersfield, Perkinsville
Celebrating 20 years as a chef in a fine-dining restaurant, Jean-Luc loves to showcase the fresh local food of Vermont with his straightforward cooking style.
After earning his degree from the Culinary Program at Cabrillo College in Santa Cruz, California, he came to the East Coast, where he continued his training at The Pearl on Nantucket Island; Clio Restaurant and No. 9 Park in Boston; and at Le Montrachet in Burgundy, France. This last year he discovered Willis Wood’s Boiled Cider, produced in Springfield, Vermont, which has become “an indispensable ingredient in my cuisine.”