Featured Chef Profile: Paul Mattison
July 22, 2016
“It is such a privilege to have access to fresh pork raised by an independent family farmer. Niman’s commitment to humane farming practices and their consortium business model should be the standard in our world’s food supply. I have never tasted anything better!”
Chef Paul Mattison grew up in New York cooking and gardening side by side with his Italian grandmother, Esther. He began his culinary career at age 15 in a local Greek restaurant and was encouraged by the restaurant’s owner to attend the Culinary Institute of America (CIA). Upon graduating with honors from the CIA, he went to Aspen where he refined his skills over the next five years working at Piñons, a one-of-a-kind restaurant receiving top kudos from Zagat.
In 1991, Paul relocated to Sarasota, Florida, as the executive chef and proprietor of the Summerhouse Restaurant on Siesta Key. The Summerhouse quickly became a local treasure and institution, establishing Paul as a celebrated local chef. Each Mattison’s restaurant location is unique to its neighborhood, offering his signature menu items, outstanding service, and quality ingredients, while supporting the community, regional farmers, and culinary suppliers. Mattison’s Catering is a chef-owned and operated company procuring fresh, natural, and local ingredients.
Also known for his community-based efforts, Chef Paul Mattison received several national service awards. He gives culinary classes and demonstrations for charity organizations like the Boys and Girls Club, Girls Inc., Sarasota County, and Selby Gardens. Paul serves on the Advisory Board for Keiser College and Sarasota County Technical Institute’s Culinary Arts Program, and Sarasota’s Downtown Farmers’ Market. He also serves on the Board of Director for All Faiths Food Bank and Florida Winefest & Auction.