Matthew Beard

Certified Executive Chef

photo of Matthew Beard

Phone: 941-926-7602 ext 324
Email: [email protected]

Matthew Beard, Certified Executive Chef, has been with Heritage Oaks since February 2008. He has his culinary degree from Baltimore International College and also attended the Colleges European Education Center where he trained in Ireland under a European Master Chef. In 1994 Chef Beard was hired by The Greenbrier Resort where he was accepted and completed the prestigious three year apprenticeship program. The Greenbrier is an award-winning resort located in White Sulphur Springs, West Virginia. As a National Historic landmark, the Greenbrier's classic architecture, exquisite interior design, carefully sculpted landscape, impeccable service and outstanding amenities have hosted distinguished guests from around the world since 1778. In 1999, Chef Beard transferred to the Boca Bay Pass Club in Boca Grande, Florida. He worked under the Greenbrier Resort Management Group as Executive Chef for five years, a private club with over 500 members tucked away on the southern tip of Gasparilla Island. The Boca Bay Pass Club is one of Southwestern Florida's finest clubs. In 2004 Chef Beard was hired as the Executive Chef for the Lowe’s Motor Speedway and the Speedway Club. Located high above Lowe's Motor Speedway front stretch, the Speedway Club has more than 4,500 members who look to the club to assist in entertaining friends and clients. Open year-round, the Speedway Club's dining room offers the area's finest cuisine and entertainment along with a spectacular view of the legendary 1.5-mile superspeedway. Chef Beard received his certification from the American Culinary Federation in 2006 and completed continuing education at the Napa Valley Culinary Institute of America campus and has received fifteen American Culinary Federation Competition medals. In 2012, he earned the title of Approved Certification Evaluator, also through the American Culinary Federation. He is an active member of the American Culinary Federation and National Ice Carving Association as well as an Advisory Board Member for Suncoast Technical College and Keiser University’s Culinary Programs in Sarasota.