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When Matt Morrison stepped into the spotlight at the Tavares Food Wars, he didn’t play it safe—and it paid off. His bold, flavor-packed Arepa Congreja took home Best Entrée, showcasing not just culinary skill, but heart, culture, and creativity.
We sat down with Chef Matt to talk about his inspiration, his journey, and what makes dining at Alto Tavares so special.
Standing Out on the Plate
Q: What made you choose your award-winning Arepa Congreja?
Chef Matt: I love international flavors. My team includes many Venezuelan chefs—my AssistantDirector and Lead Cooks are both Venezuelan—and I’ve learned so much from them. I knew other competitors might play it safe, so I told the team, “Let’s stand out.”
We took a classic arepa and fused it with a crab cake recipe I’ve made probably 4,000 times—my “ace in the hole.” That kind of fusion happens all the time in our kitchen. I love how open my team is to creating something new.
Q: What did winning first place mean to you?
Chef Matt: It meant a lot. It’s validation. It’s pride. But more than anything, it opens doors for my team. I’ve worked closely with Rigoberto and Maria for three years, and I’m incredibly proud to mentor them and be part of their growth.
A Calling in the Kitchen
Q: What inspired you to become a chef?
Chef Matt: I was always drawn to the kitchen during family gatherings. My grandmother really sparked my interest—she’d show me little things while cooking and baking.
But the moment I knew? I presented a 50th anniversary plate to a couple. The woman started crying, and I thought I was in trouble. Turns out, they were overwhelmed—in a good way. That’s when I realized the power food has. I was hooked.
Q: How did you find your way into senior living dining?
Chef Matt: Honestly—Indeed. I had a tough year, had been let go from a job, and my son was about to be born. I applied everywhere, and then Michael Hurwitz reached out. The rest is history.
Q: What experiences shaped you as a chef?
Chef Matt: So many. My first prep job, culinary school, all the wild kitchens I’ve worked in. Traveling to Singapore and Thailand through Johnson & Wales was huge.
I think chefs are like books with empty pages—we fill them over time with recipes and stories, and eventually pass them on.
Reinventing Senior Living Dining
Q: How would you describe your approach to menu planning?
Chef Matt: I want to flip senior living dining on its head. I aim to be fun and creative while still connecting to residents’ pasts. I love putting twists on traditional favorites and always using fresh, seasonal ingredients.
Q: How do you incorporate resident feedback?
Chef Matt: I listen. At the end of the day, I want them to be happy. This could be someone’s last meal—that matters. Every piece of feedback is important.
Q: Any signature dishes or resident favorites?
Chef Matt: Definitely Asian cuisine, and now the crab cakes from the competition. Residents also appreciate that I take risks and try new things.
Q: How do you accommodate special dietary needs?
Chef Matt: I spend a lot of time in the dining room talking with residents. I’ll walk them through options and tailor meals to their needs. It’s very personal.
Q: What makes a great kitchen environment?
Chef Matt: Leadership sets the tone. I keep things calm, set clear expectations, and focus on the individual. I also explain the “why” behind what we do. And honestly, I just want everyone to enjoy being there.
Q: What do you enjoy most about cooking for seniors?
Chef Matt: The honesty. It’s like cooking for 100 grandparents—you always know how you’re doing.
Q: A favorite memory so far?
Chef Matt: Helping a resident after surgery who couldn’t come to the dining room. I worked with her one-on-one to customize her meals for the week. She was so grateful—it was incredibly rewarding.
A Few Fun Bites
Q: A fun fact about you?
Chef Matt: I was a choir and theater kid in high school. People are usually surprised by that.
Q: Who would you cook for if you could choose anyone?
Chef Matt: My family. I love making them proud and feel special.
Q: Favorite ingredients or cuisines?
Chef Matt: Sazón, thyme, garlic—and I love blending cuisines. That’s exactly how we won this competition.
More Than a Meal
Chef Matt Morrison isn’t just creating dishes—he’s creating moments. From bold, globally inspired flavors to deeply personal connections with residents, his approach is redefining what dining can look like in senior living.
And if his award-winning Arepa Congreja is any indication, this is just the beginning.
To learn more about Alto Tavares, click here.
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