Last updated: 06:36 PM ET, Fri September 30 2016

Royal Sonesta is Getting Local and Sustainable With its New Executive Chef

Hotel & Resort | Royal Sonesta New Orleans | September 30, 2016

Royal Sonesta is Getting Local and Sustainable With its New Executive Chef

Photo courtesy of Royal Sonesta New Orleans

WHY IT RATES: Mattia’s reverence for fresh, farm-to-table ingredients from local farmers is great for the area’s agriculture, plus his extensive resume makes him an asset for Royal Sonesta. -Michael Isenbek, TravelPulse Senior Editor

Royal Sonesta New Orleans, a landmark hotel in the heart of the French Quarter, has hired industry veteran Jeff Mattia as its executive chef.

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 said. “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,” said 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.”

SOURCE: A Royal Sonesta press release

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