Biography - Chef Matthew Alain Paille
Matt Paille grew up in Bennett Valley, Santa Rosa amongst Sonoma County's bustling farm and wine industry. The grandson of longtime Santa Rosa residents, Gunther and Nancy Hardt, formerly of G.K. Hardts Plymouth Lincoln Dealership on Santa Rosa Avenue, Matthew learned a lot about local food and culture from them. At the age of fifteen, after taking some culinary classes at the SRJC, Matthew took a job at Cattleman's Steakhouse in Santa Rosa, where he worked his way up the line from fry cook to grill. By the age of eighteen , realizing his passion, Matt took a job at the then Sonoma Mission Inn, now a Fairmont property. From there he moved to Maui where he attended Maui Culinary Academy, and worked for some prestigious restaurants. By being exposed to the amazing variety of fresh seafood and locally farmed organic produce, he understood the value of place and what that impact should have on a restaurant, from soil to service.He worked under great names in Hawaii and learned from the best including, Wolfgang Puck at Spago, James McDonald, of PacicoO's and Tom Leli of Manana Garage. Hawaii has a lot of great products to work with, and like any large tourist hub a bustling restaurant industry.
Through wide exposure from traveling, Matthew has learned a great deal in a relatively short period of time. He traveled throughout Thailand studying in some of the best Thai cooking schools learning the ingredients and customs of the Thai people. He then returned to Hawaii to finish up his time there and left for South America, studying the cuisines of Colombia, Peru, Chile and Argentina, over a period of six months. South America has such a broad and exotic spectrum where Matt experienced cooking everything from wild piranha in the Amazon, guinea pigs in Peru, near endless varieties of seafood in Chile as well as the native styles and spice combinations that create some of the world's most delicious under used ingredients and techniques.
After returning home tto the Bay Area, Matt began working at The Ritz Carlton San Francisco where he stayed for over two years. From there Matt went to Alaska to cater to the adventurous wealthy looking for a relaxing time out in the beautiful Kenai Penninsula. From there, back to the city where he helped a friend open a new Italian restaurant in San Francisco, Medici Lounge. After a year there he moved back home to Sonoma County to Manzanita Restaurant, which was in Healdsburg. Matt's homecoming has proven to be a bright one.
Through wide exposure from traveling, Matthew has learned a great deal in a relatively short period of time. He traveled throughout Thailand studying in some of the best Thai cooking schools learning the ingredients and customs of the Thai people. He then returned to Hawaii to finish up his time there and left for South America, studying the cuisines of Colombia, Peru, Chile and Argentina, over a period of six months. South America has such a broad and exotic spectrum where Matt experienced cooking everything from wild piranha in the Amazon, guinea pigs in Peru, near endless varieties of seafood in Chile as well as the native styles and spice combinations that create some of the world's most delicious under used ingredients and techniques.
After returning home tto the Bay Area, Matt began working at The Ritz Carlton San Francisco where he stayed for over two years. From there Matt went to Alaska to cater to the adventurous wealthy looking for a relaxing time out in the beautiful Kenai Penninsula. From there, back to the city where he helped a friend open a new Italian restaurant in San Francisco, Medici Lounge. After a year there he moved back home to Sonoma County to Manzanita Restaurant, which was in Healdsburg. Matt's homecoming has proven to be a bright one.
