Chef Matthew Blazey - Executive Chef
I tribute my passion for the culinary arts from my time at a young age standing on pots in my grandmothers’ kitchen while helping her kneed bread dough and assisting my grandfather on their family farm. This instilled passion and after a nudge from my mother I attended the Le Cordon Bleu of Culinary Arts in Scottsdale Arizona. Upon graduating, I started my career with Hyatt Hotels in Cincinnati as a supervisor and later as Sous Chef. I was then appointed again to Executive Sous Chef at the Hyatt Regency Minneapolis where I was tasked with the day to day leadership of a hotel wide renovation and implementation/re-branding of its signature farm to table restaurant Prairie Kitchen and Bar, which quickly became to #1 Hotel Restaurant in the twin cities. I was then recruited to help open the Potomac Shores Golf Club located in the greater Washington DC area as Executive Chef. In addition to these previous assignments, I have led teams through numerous hotel transformations at the Marriott at the University of Dayton and most recently the Nationwide Hotel in Columbus, Ohio.
In my current role as Executive Chef at Lexington Country Club, we put a strong emphasis on building a culture of generosity in the care myself and team put into its culinary program. We believe in creating opportunities which support member engagement through the utilization of the various club amenities for which I am responsible.
When not in the kitchen, I can be found exploring regional farms and markets as well as on the golf course with friends and family.