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Matt Santor started cooking at the age of 15, helping his mother with large events catering in Chicago, Illinois. While the Gunnison Valley has been home for the last 20 years, his curiosity and adventurous spirit encouraged him to explore the world through a culinary lens. He spent the better part of 8 years in Austin, Texas, has cooked privately in San Francisco, rebranded and relaunched pubs in the United Kingdom, helped jumpstart culinary programs in Patagonia, Chile, and oversaw food and beverage at a remote fishing lodge in New Zealand. Matt strives to source the freshest ingredients, harvest the perfect products, build relationships with farmers, ranchers, artisans, and providers in order to bring the food to life. 

Chef Matt’s globe-trotting culinary style modernizes and elevates traditional French technique, with seasonal menus that focus on fresh, local ingredients, and a touch of comfort flare. 

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