Mathew Molloy

Mathew Molloy has a long and varied work experience in the culinary industry. Mathew began their career in 2011 as the Consulting Executive Chef at Meadhall, and then became the Chef De Cuisine at Lumiere Restaurant. In 2013, they were appointed Executive Chef at The Inn at Hastings Park - Relais & Châteaux. From 2015 to 2016, they worked as an Adjunct Chef Instructor at Le Cordon Bleu. Mathew then served as a chef at Ab Initio Software from 2016 to 2018. Following that, they were the Culinary Director at Concord Market, Trails End Cafe, and Lincoln Kitchen from 2018 to 2019. In 2021, they became a Content Writer/TA at MasterClass. Currently, they are a Senior Recipe Developer at WECO and a Culinary Instructor at Framingham State University.

Mathew Molloy began their educational journey in 1993 when they attended Saint Louis Community College, where they earned an Associate of Arts (A.A.) in Culinary Arts/Chef Training in 1999. Mathew then attended the University of Missouri-Columbia, where they earned a Bachelor of Science (BS) in Hotel, Motel, and Restaurant Management in 1999.