Duvall Welcomes A New Executive Chef

Meet Chef Matt Greene- our new culinary talent. Matt was recently promoted from Sous Chef to Executive Chef and we think he’s worth getting to know. Not only because he’ll bring you delicious food items to try at your desk but because he loves to plan customized seasonal and local menus for our parties that are sure to impress. We’ve put together a quick Q&A style interview for you to explore a bit more about what he’s got in store for Duvall…

Name? Matthew Kyle Greene – 27 years old.

Background? I graduated in 2005 with an associate’s degree in occupational studies from The Culinary Institute of America.

Why Charleston? I spent the beginning of my career moving throughout the country.  I honed my craft by working in a variety of restaurants & hotels and living in cities such as Chicago, Charlotte NC, New York, DC, and Kalamazoo Michigan.

“When I came to Charleston to visit and to see if it would be a place I would like to live I knew it was be a perfect fit.  Charleston has an amazing food scene with an emphasis on local and sustainable ingredients.  The southern hospitality and the gorgeous coastal beaches were just an added bonus.”

 

What sets Duvall apart? First and foremost the people. The employees that work for this company are dedicated to service and exceeding our client’s expectations.  The second is how we can take a venue like an open field at a plantation, or an empty warehouse and turn it into a catering masterpiece with our elegant décor and first class menus.

“This company takes big city expectations and brings them to the relaxed feel of Charleston.”   

What projects will you undertake? Continuing to customize menus for clients with the freshest and best products I can source.  I also have plans to have a chef’s garden. This can be challenging for a catering company but I hope to be completely sustainable with all of our herbs by the end of the year.

Favorite food memory?  Sunday dinner with my family.  My mother would almost always have a pot of marinara cooking on the stove all morning.  By mid afternoon the aroma of tomatoes, onions, and garlic had filled the house.  Dinner was early and often included an array of authentic Italian dishes such as eggplant parmesan, braised meat balls, and mom’s lavish antipasto spread.

Favorite meal to cook at home? Potato gnocchi.  There is something to be said about taking simple raw ingredients and working them with your hands to create a light and fluffy dumpling.  I love that I can use the gnocchi in a variety if dishes no matter the season.

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Local Spring Harvest

Each Spring, Duvall partners up with Hudson Family Farm to serve as a weekly Community Supported Agriculture drop-off point. Many employees and local Charlestonians enjoy the delicious bounty the CSA has to offer. Check out the farm’s website and what we’ve got going on this week in the basket! Chef Matt Greene suggests roasting the vidalia onions whole to bring their sweetness out. Happy Spring eating!

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Duvall Welcomes a New Team Member!

Meet Shannan, our new coordinator! Fresh off the boat from Atlanta, Shannan brings a big city perspective with down home Southern roots. We can’t wait to introduce her to all of the amazing events Charleston has to offer.

Why you wanted to be an event coordinator:

I have always loved the concept of bringing people together over delicious food, beautiful flowers and candlelight, great music and an inviting atmosphere. Hosting is second nature to me and I love nothing more than seeing a flawless event pulled together, whether a wedding or family celebration, corporate affair, etc. This is the only career I have ever had and I can’t imagine doing anything different!

What brought you to Charleston?

I have always loved the coast and of course have been a huge fan of Charleston my whole life. I think that the  southern culture, history and beauty of the city, combined with local sustainability and farm to table food efforts, make for the perfect backdrop for events and therefor set the stage for me to continue my path in the event industry. Charleston is an incredible destination location for events and was a natural fit for my personality. So here I am!

Favorite thing about Charleston so far?

Hands down the scenery! Those that have lived here for a long time I am sure are used to the surroundings, but every time I smell the sea air, get a glimpse of the harbor or drive by a historical home or venue downtown, I am overwhelmed with excitement that I actually live here and am not just on vacation!

Favorite event you’ve planned and why?

I would have to say my best friend’s wedding in Georgia last Fall. She and I have been friends since kindergarten, so I had a very clear picture of what she envisioned for her wedding. We share very similar, if not exact, tastes and style, so I almost felt as if I was picking out the menu and flowers for my own wedding. The whole day was perfect and totally surpassed my expectations and of course the bride’s in every way. Planning an event for someone so close to you is very gratifying and special.

Favorite food?

This is probably one of the hardest questions to answer. I would have to say seared tuna. It is in many of my favorite dishes whether it be tar-tar, sushi, salads, ceviche, etc.  I also cook with it a lot and one of my best dishes is seared tuna with soy, ginger and avocado.

Best thing you’ve learned about Duvall:

The food is amazing! Before coming on board, I of course expected the food to be great based on Duvall’s reputation and experience, but having now been involved in some tastings and events firsthand, I am blown away by the quality, flavor, and perfectly prepared cuisine.

One food item you would put on your wedding menu:

A Southern antipasto station with butterbean hummus, cured meats, local cheese & honey, and of course freshly baked bread.

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