Today we’d like to introduce you to Matthew Axtell.
Hi Matthew, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
About Chef Matt
Chef Matt Axtell CEC CCA graduated in 2001 from the Art institute of Dallas. During school he completed his internship at the Dallas Country Club in the heart of Highland Park where he stayed on after graduation. After studying under both Chef Charles Boley CMC and Chef Ernst Gruch CMC, he then spent the next ten years working at different places throughout Dallas, learning and studying in every type of venue he could. He spent time in casual restaurants and sports bars, hotels, country clubs, restaurants on the top 100 list, corporate 4-star and single location 4-star restaurants.
After working every position, from the front door to the back, he eventually started his own company where he served as a private chef, caterer, and consultant around the nation. He spent much of his time as the private chef for the SMU chapter of Lambda Chi Alpha where he was inducted as an honorary brother in the class of fall 2011. Matt also worked in the Poconos, and at the yacht club in Saltaire, NY on Fire Island where he put the club back together and got it running after Hurricane Sandy. He has also consulted on several projects in various locations around the country.
He earned his Certified Executive Chef in 2021 from the American Culinary Federation, a level of designation that only a little over 3000 hold in the world. He has earned several accolades as a competitor as well. Chef Matt was a three time finalist at the Shrimporee invitational in Aransas Pass TX, won 2nd place special dessert at the Texas Restaurant Assoc. show in Dallas, TX. He also won a spot on the first Team Texas to compete in the World Food Championships in 2018 where he took 18th in the seafood category. He returned to the World Food Championships in 2019 where he place 9th in the Chef category and in 2021 he placed 4th in the World Food Championships Chef Category. In 2018, he moved from the Dallas area to Port Aransas where he and his wife, Angie, their three kids Alyssa, Dylan, and Macie had lived for the past 20 years. He moved to take the position of Executive Chef at the prestigious Roosevelt’s at the Tarpon Inn in Port Aransas, TX where he reopened the restaurant after hurricane Harvey and got it back to its glory. He then accepted the Chef position at Christus Spohn South in Corpus Christi. After 9 months he was promoted to Executive Chef at Christus Spohn Shoreline in downtown Corpus Christi. CHef Matt was recently awarded 2025 State Chef of the Year from the Texas Chefs Association.
CHEF MATTHEW AXTELL CEC CCA
214-402-5386
chefmattporta@gmail.com
117 La Joya
Port Aransas, TX 78373
Education:
Associates of Applied Science in Culinary Arts,
The Art Institute of Dallas, Texas
Employment History:
2024: Executive Chef, Republic of Texas, Omni Hotel
A 4 diamond, $5million fine dining steakhouse on the 20th floor of the Omni Hotel in Corpus Christi. Reduced Food cost in my second month by 4% to in-line with budget and have held it there. Labor cost and waste have been dramatically reduced as well. Food Quality scores have been steadily inproving.
2022: Executive Chef, Aramark, Christus Spohn Shoreline
Was promoted to a 550 bed hospital. Retail sales at $3+million a year. Managing a staff of 35.
2021: Chef Manager, Aramark, Christus Spohn South
Responsible for all food production in a 130 bed hospital. Worked within food and labor budget constraints. By the end of my first month I had moved the patient quality scores from the 7th percentile in the country to the 52nd.
2018-2020 Executive Chef, Roosevelt’s, Port Aransas, TX
Responsible for all aspects of the restaurant operations. Front and Back of the House. Reopened the restaurant after Hurricane Harvey. Reestablished the reputation as the best restaurant in Port A. Had the best numbers ever for the restaurant. Posting a 28% food cost, 29% alcohol cost and a 19% operating profit.
2016 Chef, Twelve Stones Restaurant, Flower Mound, TX
In charge of kitchen duties of a top rated restaurant. Ordering, scheduling, training. Greatly reduced cost and increased profitability. Guest counts and sales were increasing and we were on the way to winning best of Flower Mound again but the owner decided to quit and closed a profitable business.
2010-2015 Chef Owner, Chef Matt Catering, Dallas, TX
In charge of all aspects of a catering company from advertising to contract negotiations to food preparation and service. My main client is Lambda Chi Alpha at SMU, where I prepared breakfast, lunch, and dinner for 50 to 180 guest.
Summer 2011-Lunch Cook, Indian Head Camp, Equinunk, PA
In charge of lunch preparation and service for 800 campers and 300 staff. Responsible for all
special dietary requirements for all meals and snacks. Assisted with breakfast and dinner.
Summer 2013-14 Executive Chef/General Manager Saltaire Yacht Club, Fire Island, New York
Manage all aspects of a seasonal yacht club. In full control of menu, employees, maintenance,
ordering and inventory, and everything else that goes along with running a seasonal yacht and
tennis club.
2010-2011 Bartender, Luna De Noche, Dallas, TX
In charge of all aspects of the bar including inventory, ordering, and drink development. Prepared beverages for bar guest as well as the service well.
2010-2011 Lead Cook, Sage Dining ESD Lower School, Dallas, TX
Responsible for daily production of menu for 350 students and administrators. Minimized waste, labor and food cost. Took weekly inventory and did daily ordering. Supervise a staff of 3.
2010 Cook, Aramark AT&T Corporate Dining, Dallas, TX
Responsible for an action station serving 50 to 150 guests for lunch. Preparation of all soups and a daily menu for the station.
2007-2010 Server, The Capital Grille, Dallas, TX
Gave every guest an exceptionally distinctive guest experience. Achieved top sales my first quarter.
2005-2007 Lead Server/Trainer, Ciudad, Dallas, TX
Led service staff at a top 100 restaurant in the nation. Trained new employees as well as assisted with liquor training.
2000-2006 Lead Server, Two Rows Restaurant and Brewery, Dallas, TX
Supervised nightly closing. Undefeated in all beer sales contest. Assisted in new menu development and rollout. Had second largest call party request.
2002-2004 Kitchen Supervisor, The Anatole Hotel, Dallas, TX
Direct supervision of a staff of over ten cooks in five different outlets. In charge of nightly line that reached 700 covers. Developed nightly specials and new menu items. Assisted banquets and pastry in times of need.
2001-2002 Lead Cook, The Dallas Country Club, Dallas, TX
Completed internship with banquets. Executed plated functions of 600 and buffets of 3500. After internship moved to nightly line in charge of daily menu and all prep. Took over Sunday night buffet increasing sales by 300%.
1998-2000 Cook/Server, Chili’s Bar and Grill, Dallas, TX
As cook mastered all stations of the kitchen. Led team that reduced waste and increased productivity reducing food cost by 18% and kitchen labor cost by 12%. As server insured guest satisfaction and enjoyment of meal.
Awards:
2000 2nd place special dessert competition TRA food show with a Mango shortcake
2000-2002 Three time finalist Shrimporee, Aransas Pass, TX
2018 Winner of Super Chefs Port Aransas, TX
2018 Finalist, Seafood, World Food Championships, Gulf Shores, AL
2019 9th place, Chef, World Food Championships, Dallas, TX
2021 Received the CEC from the ACF
2021 4th place, Chef, World Food Championships, Dallas, TX
2024 ACF Silver Medal
2025 TCA State Chef of the Year
We all face challenges, but looking back would you describe it as a relatively smooth road?
The main obstacle is balancing family and work.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
We mainly do small intimate dinners for groups of 2-25. With great food and service. Our Culinary Experiences
Small intimate dinners in your home with your family and friends.
Chef Matt comes in and cooks in your kitchen – part dinner, part show. If you ask, he might even pass on a few secrets. This is an option for guests of 2 to about 50 depending on the capacity of your house. Perfect for anniversaries, birthdays, as well as nice vacation dinners with the entire family.
Meal services.
Chef Matt will prepare meals based on your needs and drop them off for you to reheat and enjoy. Perfect for busy families or strict diets, we can prepare delicious meals according to your exact specifications. We can prep for upcoming trips or vacations, so you don’t have to spend your time cooking or spend the time and money eating out for every meal. We’ll drop off meals on your arrival that you can enjoy throughout your vacation.
Catering Events
Whether it be a wedding, corporate luncheon, fishing tournament, or large group … at the office, on the beach, or even on the boat … we can accommodate your group. We are a full-service catering company, from setup to cleanup we take care of it all.
Where is the menu?
Many people ask first for a menu. People also ask, “What is your specialty?”
Chef Matt cooks everything. When you book with Chef Matt Port A you get Chef Matt, he is the one personally cooking every meal.
We are catering in beautiful beach towns in the coastal bend of Texas, so yes, we utilize the wonderful local seafood. We source our seafood from the best fish mongers in the Coastal Bend, commonly talking to 3 or 4 before purchasing. But we are also in Texas, so great beef is still king! All our beef and pork comes from Champs Meat Market in Corpus, Check them out here. We use the freshest best produce from CC Produce and a few select markets in town. The way we like to approach things is to start with a conversation: learn what you like and enjoy, learn what you dislike, and then customize a menu for YOU! Check out our gallery page to see some of the wonderful creations we have created for our guests.
Do you have recommendations for books, apps, blogs, etc?
restaurant unstoppable, chefs without restaurants, flavors unknown.
Pricing:
- $125-$200 per person
Contact Info:
- Website: chefmattporta.com
- Instagram: chefmattporta
- Facebook: chefmattporta
- Linkedin: matthew axtell cec cca
