Corporate Director of Culinary Innovation, SSA Group
Culinary Director, Monterey Bay Aquarium
Matthew Beaudin is an accomplished culinary leader, serving as the Corporate Director of Culinary Innovation for SSA Group, where he drives culinary strategy and innovation across diverse food service operations. In this role, he focuses on creating cutting-edge dining experiences that align with the highest standards of sustainability, environmental stewardship, and guest satisfaction. As Culinary Director for the Monterey Bay Aquarium, a key partner organization, he is at the forefront of integrating sustainable and conservation-focused dining practices, ensuring that every aspect of the culinary experience supports the aquarium’s mission to inspire ocean conservation.
With a deep commitment to sustainability and a strong foundation in modern American cuisine, Matthew’s expertise spans the globe. After earning an associate’s degree in culinary arts from the Culinary Institute of America, Matthew’s career took him to kitchens in Hong Kong, St. Maarten, Rwanda, and beyond, where he honed a globally inspired culinary style. His diverse experience, including working in remote jungle base camps, volcanic restaurants, and private yacht inlets, allows him to blend innovative global flavors with a firm commitment to farm-to-table principles and sustainable sourcing.
Matthews leadership in the culinary world is underscored by his tenure at prestigious five-star, five-diamond properties, including the Mt. Washington Hotel, The Broadmoor Hotel, and The Ritz-Carlton, as well as his role as Executive Chef at The Cincinnatian Hotel. These high-profile positions, along with his work in sustainable operations, have positioned Matthew as a leader in the culinary industry, with a reputation for excellence in both performance and innovation.
Matthew continues to shape the future of culinary innovation by championing sustainability, sustainability, and conservation within the food service industry, creating dynamic, forward-thinking dining experiences that honor both the environment and the art of great cuisine.