There's a New Chef in Town

INTRODUCING MATT HALE: NEW EXECUTIVE CHEF

By Ali Dickson | Photos by Kylie Papson

If you’re looking for a fresh take on familiar favorites this summer, look no further than the menu at The Lodge Restaurant & Pub, now overseen by Executive Chef Matt Hale. Joining the team in April overlapping with Chef Lew’s retirement, Matt’s passion for local ingredients and the Tahoe community will take you on a culinary journey sure to spark any taste bud!

THE EARLY YEARS
Raised in Sierra City, California, Matt was surrounded by fresh, local food from a young age. His parents opened a food-sharing co-op, and when he moved to Sierraville at age 11, they were able to grow a large garden and orchard. Learning how to garden and raise local food quickly became a passion. Pair that with a love of fishing and foraging, and you have a foolproof recipe for a delicious career.

As Matt realized he wanted to pursue the culinary arts, he stayed in the area, focusing on his program while working on wildfires. “I went to school in South Lake Tahoe. They didn’t have a culinary school, but they had a culinary program. That meant that all our training was in real working kitchens with instructors that were really chefs. Somehow, they made the time in their busy schedules to teach us kids how to cook.”

LEAVING CALIFORNIA
Matt worked his way up throughout the Tahoe area at restaurants like Squaw Creek, where he cooked for over 10 years. The high energy and constant dynamic were enticing. Looking for a change of scenery and a step toward the title of executive chef, though, Matt’s eyes soon turned north. This led him to the executive chef role at Skamania Lodge in Stevenson, Washington, along the Columbia River Gorge.

“I wanted to try something different. I always wanted to live in the Pacific Northwest – to see what it was like up there in the rainforest when I’ve grown up in the high desert pretty much my whole life.”

Taking over a kitchen that had gone through three chefs in two years was a challenge, but he enjoyed the test. When he found spare time, he enjoyed grouse hunting and foraging for huckleberries and mushrooms. “I loved it for the first couple of years. But then, after more than six years of spending 9 to 10 months in rain, I realized I really don’t like being soggy.” Training his executive sous chef to take the lead as head chef, Matt wanted to return to his roots and move closer to his family.

RETURNING TO THE SIERRA
In 2021, Matt made the move back to the Tahoe area. “I became a little burned out in the hotel business, and with COVID, I just needed a break. I wanted to be closer to my family. And there were more important things in my life than making good money and working constantly. I wanted to get myself grounded again, and I wasn’t sure if I wanted to get back into hotel restaurant life with the 60-70-hour workweeks.”

Instead of returning to the dining world, Matt made a different move and turned to wildfire. “I spent pretty much the whole summer fighting fire in 2021 in Tahoe on an engine crew. I thought I was going to get back into fire – I enjoyed myself and had a lot of time to ground myself and spend time in the garden and with family.”

Just as Matt was settling into his fire routine, one of his old general managers reached out in need of a chef for a resort in South Lake Tahoe. While helping in that kitchen, he happened to hear about an open position in Tahoe Donner.

JOINING THE LODGE
Matt knew of The Lodge’s reputation before learning of the chef opening. “I’ve always heard great things about Tahoe Donner; it’s always been one of those places I’ve wanted to work. The quality of the food and service is incredible, and there isn’t a philosophy to work your team into the ground. When it’s busy, we work hard, and when it’s not, you can enjoy your free time.”

Returning to be with his family and his passions, the balance at Tahoe Donner provided a chance to stay grounded while taking new chances. “It finally feels like I’ve made it to a point in my life where I’ve got what I’ve been working so hard for. I have a great place to live and a great place to work.” Not only will Matt oversee The Lodge, but, as executive chef, he will provide input to all restaurants in Tahoe Donner. Steve Turner, director of food and beverage, shares, “I am excited to have Matt joining and leading our culinary team. With his passion and expertise with fresh, high-quality, locally sourced ingredients, all of Tahoe Donner’s food and beverage offerings will improve greatly. Additionally, his mentoring and culinary coaching will improve the entire team’s skill sets. I am looking forward to all our changes, improvements and culinary elevations to come – and I know the community is too.”

As Matt continues to grow at The Lodge and beyond, he has the support of a talented team and hungry fan base. To experience Matt’s culinary skill, be sure to visit The Lodge Restaurant & Pub, open Wednesday through Sunday. Learn more at tahoedonner.com/thelodge.

WHAT IS MATT COOKING UP AT THE LODGE?
When it comes to Matt’s culinary interests, local foods come to mind. Whether it’s fruit, vegetables or protein, Matt has been creating ties with local farms and ranches around the area. In particular, he has a passion for providing fresh fish.

“I’m definitely a big fish guy. I’m very into the sustainability side of fish, and I love to fish – mostly catch-and-release.”

The Lodge’s menu is full of favorites, but Matt is excited to add in fresh, local twists. Prior to the summer menu debut, new dishes will be slowly unveiled throughout the month of June, including a new wild mushroom appetizer. “I want to create more shareable items – for instance, a charcuterie board with great local meats and cheeses and fruit when they are in season. Also, I want to provide specials for ingredients that are available for a short time only because of the growing season. If we have something for a brief time from Sierra Valley Farms or one of the other smaller farms in the area, it can become our special for the weekend. There aren’t a lot of farms that can keep up with the consistent business volume of a restaurant year-round, so it’s fun to pick and choose what’s in season to play around with and come up with different ideas based on what farmers are growing.”

In addition to more shareable items and local standouts, more vegetarian and gluten-free options will be made available as well to cater to a wider variety of interests and dietary restrictions. Matt also is looking forward to bringing wine-maker dinners and beer-tasting receptions in the future.

Most of all, Matt is just excited to get back in the kitchen and get to creating. “It’s why we become chefs – to cook. It’s the fun stuff to be involved and be a part of something, whether it’s getting a burn on my arm from the oven every once in a while or finding that camaraderie in the kitchen. I really want to be part of everything and help the rest of the team develop and grow.”

Be sure to check out the new specials and events at The Lodge this summer!