Corporate Director of Culinary Innovation, SSA Group

Culinary Director, Monterey Bay Aquarium

Chef Matthew Beaudin is a Global Sustainability Ambassador and Chef Advocate operating at the intersection of food, culture, and institutional power.

His work moves between kitchens and board rooms, between remote farms and executive strategy tables. He has built and led culinary programs across major institutions, at remote jungle base camps and Michelin Lebel restaurants , shaping food systems that are as accountable as they are ambitious. His lens is global… His standards are uncompromising.

Matthew approaches sustainability as a lever, not language. It is embedded in sourcing decisions, supply chain negotiations, labor culture, and the education of future chefs. He works across borders and sectors, aligning producers, brands, and organizations around a shared responsibility to feed people without depleting the systems that make it possible.

Equal parts operator and strategist, he challenges legacy thinking while understanding financial reality. He believes the future of food belongs to leaders who can translate environmental responsibility into operational execution at scale.

In every room, whether a test kitchen in Copenhagen or a strategy session in New York, his mission remains the same: elevate the conversation, tighten the standards, and build food systems that can withstand the scrutiny of the next generation.