Matt Winters, CEC | Executive Chef

I'm originally from American Fork, Utah, in the Salt Lake City/Provo area, and my journey in hospitality began at the young age of 15. Since then, my passion for culinary and hospitality excellence has driven my career forward.

I earned my Associate’s Degree in Hospitality Management from Utah Valley University, and continued my education at the Culinary Institute of America in Hyde Park, New York, taking courses that refined my skills in American regional cuisine, global cuisines, confectionary, and pastry. Achieving certification as an Executive Chef from the American Culinary Federation was a pivotal milestone in my career.

Throughout my career, I've garnered numerous accolades, including being a 5-time Northeast Wisconsin Chef Showdown Champion, earning the title of 2012 Chef of the Year from the ACF Fox Valley Chapter, and receiving the 2014 Golden Deed Award from the Green Bay Exchange Club. Most recently, I was honored with the 2022 Culinary Leadership Award from the ACF Fox Valley Chapter.

Community involvement has always been close to my heart. I've served as Past President and currently as Vice President of the American Culinary Federation, Fox Valley chapter, contributing extensively to initiatives like the ACF/Leaven Fundraising Banquet, which supports local families in need. I also founded and continue to serve on the ACF Committee for the Hospitality Awards Gala, raising funds for culinary and hospitality scholarships.

In addition to my community work, I've had the privilege of working in various settings such as country clubs, fine dining establishments, and full-service hotels and resorts across the country, accumulating 35 years of experience in full-service hotel management. I thrive on the diversity of cuisines found in catering and the challenge of managing multiple restaurant concepts under one roof.

Outside of work, I'm dedicated to giving back through initiatives like the Big Brothers/Big Sisters Neenah "Chefs Dinner Experience" auction, where we've raised approximately $15,000 over the past two years to support youth mentoring programs.

My career has been defined by a commitment to excellence, a passion for culinary arts, and a deep-rooted desire to make a positive impact in both my professional community and the broader society.

Fabian Martinez | Chef De Cuisine

At an early age I always felt a sense of belonging in and around kitchens while scavenging for snacks in both my grandmother’s houses. Every day fresh from the scratch meals were prepared multiple times a day. Throughout my childhood I became infatuated with flavor building and trying new things. At age 16 I began my culinary journey in a local fast-seafood restaurant in San Antonio, TX washing dishes and shucking oysters. I immediately fell in love with the kitchen life and knew that this was something for me.

I spend the next few years working in local kitchens in San Antonio are until I moved to College Station, TX where I worked for a local family-owned restaurant Harvey Washbangers. It was here where I decided to take my culinary career more seriously.

In 2014 I enrolled in culinary school at Le Cordon Bleu in Austin, TX which is the culinary capitol of Texas. I had the privilege of working at a fine dinning restaurant in South Austin call Olivia under Chef James Holmes. I worked side by side with some very talented chefs that pushed and challenged me to be better every day. After graduating culinary school, I finished up my externship and was later promoted to Sous Chef at Oliva.

After some time, I eventually got into the private jet catering business as a Sous Chef for O’Neill’s Inflight Catering. We catered planes of all sizes for celebrities, politicians, and event the Department of Defense.

Through a close chef friend of mine I was presented with an opportunity to work at ATX Cocina under Chef Kevin Taylor. His passion for food and commitment to consistency through accountability are what really helped push me and gave me the confidence I needed to reach the next level.

In 2019 I moved to the Green Bay are where I joined the team at Tenet and worked alongside Chef Joe Schmidt. After Tenet I spent some time over at Rivers Bend until I came across an opportunity to work at the Radisson in 2020. In October 2021 I became the Head Chef of Cedar & Sage Grill House. During our first 2 years of business, we got back to our roots to show the spirit of Oneida through serving fresh, local, and indigenous food. We have been honored to be featured at events such as; MeatFest, ArtFest, Taste Buds, Discover Green Bay Events, Botanical Gardens Field to Fork Dinner and will be featured on an episode for the Lost-In Tv showcasing all Green Bay has to offer. We continue to work with the local farms to source the highest quality meats and produce to show our hearts are in it to give you the best experience Green Bay has to offer.