MATTHEW BATEY

Sous Chef
Wedgewood Hotel, Bacchus Restaurant and Lounge
Vancouver, British Columbia

Matt began his love affair with cooking while watching his dad at home in Victoria, British Columbia. "My dad, Ian, is a great home cook. It is a way for him to unwind and for us to spend time together." From that nurturing beginning, Matt went on to study at Spectrum Community School, graduating in 1997 with honours. He then attended Malaspina University College in Nanaimo and graduated from the Culinary Arts Program in 1998 with the Instructors’ Gold Medal award. From college he proceeded on to Fairmont's The Empress where he apprenticed under Chef David Hammonds and Executive Sous-chef Iain Rennie. "Iain introduced me to Culinary Team BC in 1999. I was a support member for the team managed by Bruno Marti," says Matt. This would prove to be an influential introduction. The team earned Gold in both the Basel (1999) and Erfurt (IKA 2000) international competitions. As an individual competitor, Matt won Gold in the Victoria Culinary Salon and was selected Cook of the Year and Apprentice of the Year by the Victoria Association of Chefs and Cooks in 2001. Upon completion of his apprenticeship, Matt jumped at the opportunity to join Chef Michael Noble in Calgary to open his new restaurant, Catch. "Catch was such an experience! I learned so much from Chef Noble, much like a second apprenticeship. I truly grew as a cook at Catch." Wanting to continue with culinary competitions, Matt became a member of Culinary Team Alberta. In 2002, the team competed in Luxembourg, where Matt won an individual gold and the team, the Culinary World Cup. 2004 brought the challenges of the Culinary Olympics where the two teams representing Alberta finished a respectable fifth and eighth overall. Matt contributed to the fifth place finish, earning one gold and two silver medals with his teammates. In 2004, Matt decided that he wanted to return to BC. Chef Bruno Marti heard of this, and promptly offered him a position at his restaurant, La Belle Auberge, in Vancouver. "Working for Chef Marti was such an education, seeing such beautiful food - classically based but with modern ideas - is great." Matt's future is focused on continuing to become a great cook. "As a young cook, I have been very fortunate in the opportunities I have received. I approach cooking as a vocation rather than a job. I love the team aspect and the feeling of satisfaction of a good night's service — and I thrive on the adrenaline rush associated with being busy, having to perform and always looking to improve."

International Competition Resume

1999  2000 2001 2001 2001 2002 2002 2004 2004

Basel  Erfurt Victoria Victoria Victoria Luxembourg Luxembourg Erfurt National Chaine Des Rotisseurs Young Commis Competition (representing Canada at the 2005 international competition in Bermuda)

Culinary Team BC Culinary Team BC - - - Team Alberta

Support Member Support Member Individual Individual Individual Member Individual Member

Gold  Gold Gold 2nd Place 1st Place Gold World Cup Gold Gold/Silver 1st

Contact Information:

Wedgewood Hotel
Bacchus Restaurant and Lounge
845 Hornby Street
Vancouver BC V6Z 1V1
Phone: (604) 689-7777
Email: Matthew Batey


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