Desire Oyster Bar, New Orleans
Jeff Mattia brings a farm-to-table approach to Royal Sonesta New Orleans’ food-and-beverage outlets, as well as its catering operations. He has a passion for local farms and sustainable farming, working with growers like Covey Rise, Chappapeela, Two Run and Southern City Greens.
“Our local farmers represent one of the biggest assets for the city’s restaurant industry,” Mattia says. “Fresh, local ingredients are essential to good cooking, and they’ll have a major role in every aspect of the hotel’s food service.”
Mattia, who previously served as executive sous chef at Hyatt Regency New Orleans, is a Connecticut native who began cooking while serving in the U.S. Marine Corps, setting up field meals for up to 10,000 troops. Following his service, he earned a bachelor’s degree in culinary arts from Johnson & Wales University.
His professional experience includes working at the prestigious Mohegan Sun Casino and at the Foxwoods MGM Grand Casino, where he served as chef de cuisine at the four-star rated Craftsteak. Mattia has also worked under several high-profile chefs, including Tom Colicchio, Todd English and New Orleans’ own John Besh. He also held a position as executive banquet chef at Water’s Edge Resort and Spa in Connecticut. In 2010, Mattia relocated to New Orleans to work as executive sous chef at Besh’s Restaurant August.
Mattia then moved to American Sector at The National World War II Museum, where he served as executive sous chef before being named executive chef. He developed catering programs for the museum and helped enhance the dining experience for Stage Door Canteen.
“Besides an impressive work history, Chef Mattia has developed a real knowledge of the New Orleans market,” says Al Groos, Royal Sonesta New Orleans general manager. “In addition to an incredible attention to detail, his cooking has wonderful imagination and soul that our guests will really enjoy.”