Home on the Range
I started working in restaurants when I was 12 years old. Graduated from the Culinary Institute of America when I was 19.
Have been working in hotels and restaurants (The Hollywood Roosevelt Hotel, Bel-Air Sands Hotel, Rex il Restaurant and Judies La Petite the largest kosher catering co. in L.A. as well as Mammoth Lakes, Ca.) until I finally opened my own in Paso Robles at the airport.
Matthew’s at the Airport, the pilots voted my restaurant the best in the country at an airport, 7 years in a row !!!
While in Paso Robles I was a Professor of Culinary Arts at Cuesta Collage. From there I helped open a
restaurant in Ferndale, Farmhouse on Main. It had a 5 star rating on Tripadviser.com from beginning to the end.
We were asked to make a 30 minute cooking show for P.B.S. called North Coast Cuisine.
They liked it so much that they aired it again for their pledge drive.
I feel it is time to share some of my knowledge with you.
I take the approach that food is nutrition and should be prepared utilizing raw ingredients when ever it is possible.
Taking care with the presentation that brings the wow factor. The flavors to dazzle the taste buds.
Color and textures to delight the senses. I want to show photos and videos to help walk you through the processes.
I hope you enjoy as we grow forward with this site. Cooking is simple, fun and beautifully delicious. Cheers !!!
View all posts by Matthew Riley
Posted on, trade mark
March 25, 2019