Chef Matthew Thompson is an industry expert in culinary, hospitality, and nutrition. With 25+ years of experience as a professional chef and hospitality executive and living a plant-based lifestyle, Chef cultivated a deep passion for food, sustainability, and nutrition.

Culinary Journey: From crafting menus for fine dining and many verticals of contract food service to developing innovative, spa-cuisine-inspired concepts, he’s dedicated his career to creating delicious, health-focused meals that nourish body and soul.

Sustainability: Food can heal not just individuals but the planet. Chef Thompson is a champion of plant-based cuisine and eco-conscious practices that honor our environment.

Nutrition First: Whether consulting for restaurants or designing menus for diverse audiences, his approach is rooted in nutrition education and empowering others to make choices that enhance their well-being.

Why Invite Chef Matthew to Speak at your Next Event: He’s passionate about sharing insights on how thoughtful culinary practices can transform lives and communities. He is energetic, engaging, and collaborative and sparks conversations that inspire meaningful change.

Let’s connect today and explore the incredible intersection of food, health, and sustainability together!

The Evolution of Cuisine

A culinary evolution of nutritional strategies for plant-based menus

This presentation explored the evolution of culinary movements and how vegan and plant-based options have become central to modern dining. We traced the journey from haute and nouvelle cuisine to spa cuisine, each reflecting a shift toward health-conscious, sustainable, and inclusive eating. We emphasized the rise of plant-based dining, driven by health, environmental, and ethical concerns, leading to creative and nutritious vegan options in restaurants. This transformation aligns with the broader culinary landscape, where hyper-personalization, sustainable practices, and innovative techniques like molecular gastronomy and sous vide redefine vegan cuisine. We also highlighted vegan ingredients, superfoods, and protein sources, providing insight into balancing flavor, texture, and nutrition for memorable plant-based dining.

A Purpose-Driven Plate with Matthew Thompson, Chief Culinary Officer of Harvest Table Culinary Group

On this episode, meet Chef Matthew Thompson, co-founder and Chief Culinary Officer for Harvest Table Culinary Group, a college food service provider and leader in sustainable initiatives.

With his strong background in the local and responsibly sourced food movement, Chef Matthew uses his menus to celebrate local food systems.

Tune in to hear more on:

Building a value-based business and challenging the traditional approach to on-campus college hospitality
Developing a purchasing program that supports the local economy and sources the best ingredients from regional farmers
Celebrating local food on the menu every single day and reducing food waste within the community

Getting Into The Buyers Mind: Matthew Thompson, Chief Culinary Officer at Harvest Table Culinary Group

Pleasantly Persistent-Rooted Food Sales Podcast!

Topics:

What food trends are heating up, and what is cooling down among college students?
The importance of culinary inclusion and ingredient strategy
What does a good partnership look like once a brand has become a supplier?
Subject lines, follow-up cadence, and cold calling (if you don't choose the "Simple Subject Line" clip)
Appropriate follow-up cadence and how cold calls are received (if you choose the "Simple Subject Line' clip)
Bonus: How many emails does Matthew get a week from brands trying to introduce their product?