Matthew Allison

Executive Chef at Ukiah Brewing Company
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Contact Information
us****@****om
(386) 825-5501
Location
Pasadena, California, United States, US
Skills

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Bio

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Credentials

  • ServSafe Manager
    National Restaurant Association
    Mar, 2017
    - Oct, 2024

Experience

  • Ukiah Brewing Company
    • United States
    • Food & Beverages
    • 1 - 100 Employee
    • Executive Chef
      • Mar 2023 - Present
  • Bistro 45
    • United States
    • Food and Beverage Services
    • 1 - 100 Employee
    • Sous Chef
      • Apr 2018 - Mar 2023
  • The Flintridge Proper Neighborhood Restaurant & Bar
    • United States
    • Restaurants
    • 1 - 100 Employee
    • Executive Sous Chef
      • Feb 2018 - Apr 2018
  • Bon Appétit Management Company
    • United States
    • Restaurants
    • 700 & Above Employee
    • Cook
      • Jul 2017 - Mar 2018
  • Happy Trails Catering
    • United States
    • 1 - 100 Employee
    • Cook
      • Mar 2011 - Nov 2017
  • 1881 Speakeasy
    • Bar Tender
      • Apr 2017 - Jul 2017
  • Nano Cafe
    • Australia
    • Hospitality
    • 1 - 100 Employee
    • Bartender
      • Jan 2017 - May 2017
    • Exec Chef
      • Oct 2013 - May 2016
  • Jabberwocky Foods Inc
    • United States
    • Executive Chef
      • Mar 2011 - Nov 2014

      Farmers Market Booth, cooking demonstrations, cooking and bartending g classes, bartending, event planning, food manufacturing, product development, recipe development, restaurant start up consultant. Farmers Market Booth, cooking demonstrations, cooking and bartending g classes, bartending, event planning, food manufacturing, product development, recipe development, restaurant start up consultant.

  • Mateo’s Deli/ Café
    • United States
    • Restaurants
    • Exec. Chef/ Owner
      • Jun 2012 - Sep 2012

      Over see all production and cost controls. Maintain a menu that lives up to company goals and standards of fresh locally produced foods. Ordering, purchasing, and negotiate with vendors. Over see all production and cost controls. Maintain a menu that lives up to company goals and standards of fresh locally produced foods. Ordering, purchasing, and negotiate with vendors.

  • Lucky Baldwin’s English Pubs
    • Line Cook
      • Oct 2010 - Jun 2012

      Ran line for breakfast and lunch service. Prepped for the dinner shift. Trained new hires. Ran line for breakfast and lunch service. Prepped for the dinner shift. Trained new hires.

  • IHOP
    • Restaurants
    • 700 & Above Employee
    • Line Cook
      • Mar 2010 - Mar 2011

      Cooked on line with 1-5 other line cooks. Trained new hires. Cooked on line with 1-5 other line cooks. Trained new hires.

  • Scrambles Grill
    • United States
    • Restaurants
    • Prep Cook/ Line Cook
      • Jan 2009 - Jan 2010

      Prepared and stocked the line for breakfast and lunch service. Ran the line for service. Inventoried and ordered supplies daily. Prepared and stocked the line for breakfast and lunch service. Ran the line for service. Inventoried and ordered supplies daily.

  • LinkUs Enterprises
    • United States
    • Design Services
    • 1 - 100 Employee
    • Satellite Technician/ Installer
      • Jan 2007 - Jan 2009

      Installed and repaired satellite systems, in-home and commercial. Trained new hires. Inventoried and ordered personal supplies daily. Installed and repaired satellite systems, in-home and commercial. Trained new hires. Inventoried and ordered personal supplies daily.

  • Chico Stage Lighting
    • United States
    • Telecommunications
    • Production Manager
      • Jan 2003 - Jan 2007

      Managed lighting systems for high-end special events. Stage Rigging Operated large vehicles Installed and repaired temporary and permanent high voltage lighting systems. Inventoried and ordered supplies. Trained all new hires. Managed lighting systems for high-end special events. Stage Rigging Operated large vehicles Installed and repaired temporary and permanent high voltage lighting systems. Inventoried and ordered supplies. Trained all new hires.

  • Manzanita Place
    • United States
    • Food & Beverages
    • Executive Sous Chef
      • Jan 2000 - Jan 2003

      Oversaw kitchen production for catering events ranging 10- 500 persons. Developed new menus items and recipes. Scheduled staff for events. Inventoried and ordered supplies. Maintained and repaired kitchen equipment. Oversaw kitchen production for catering events ranging 10- 500 persons. Developed new menus items and recipes. Scheduled staff for events. Inventoried and ordered supplies. Maintained and repaired kitchen equipment.

Education

  • Le Cordon Bleu College of Culinary Arts-Pasadena
    Associate's degree, Culinary Arts/Chef Training
    2010 - 2012
  • Marysville High School
    1992 - 1996

Community

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