Chef and cookbook author Matt Binkley, has been cooking in the industry for 15 years.
In 2001, he completed a degree from the University of Guelph in Nutrition and Nutraceutical Sciences, while obtaining his Internationally recognized Red Seal Chef Papers.
He has apprenticed and staged under some of north america's top chefs including Mark McEwan of 'North 44', Susur Lee, Michael Stadtlander of 'Eigensinn's Farm', Jamie Kennedy, and most recently in one Manhattans finest 3 Michelin Star restaurants 'Jean-Georges' under the watchful eye of Jean-Georges Vongrichten.
In 2006, as Executive Chef and co-owner of 'Opus on 8th', Matt conceptualized and launched Calgary's hottest lounge.
Prior to calgary he was a private chef for 3.5 years in Muskoka and various locations across North America and the Bahamas; working for the rich and famous.
In 2007, Matt has been honoured with the opportunity to cook on numerous occasions for Canada's 'The Tragically Hip' on their most recent 'World Container' tour.
Presently you'll find him cooking up a storm as a Private Chef once again in Muskoka, Toronto or anywhere the Mega-Yacht will take him! Bahamas, Cote d'Azur, Amalfi Coast..... what's next?
Cold Tea at Three: The Fluid Entertaining Experience
is a delightful exploration of the exotic, intermingled worlds of drink and food, presented by Matt Binkley and Jeremy Parsons.Purchase a Signed Copy Today
B.Sc Nutrition & Nutraceutical Science416 317 CHEF(2433) firstname.lastname@example.org