In this episode of Chef Ismael’s Kitchen Quest, I sit down with Chef Mathew Reeves to talk about the side of the culinary industry most people never see. Mathew has 20 years in the kitchen, coming up from the dish pit through restaurants, catering, hotels, and corporate dining. For a long time, he lived the “kitchen stereotype." Alcohol, drugs, and toxic culture, until he made the decision to get sober. Now 7+ years sober, he’s leading with a different standard.

Today he’s an executive chef at UC Davis, working with local farms, teaching hoof-to-snout / no-waste cooking, and helping change how college students view and eat food, while advocating for mental health, balance, and non-toxic leadership in kitchens.

In this episode:

-The real turning point that led to sobriety

-What kitchens get wrong about “toughness”

-Mental health, burnout, and staying healthy in hospitality

-No-waste systems in high-volume kitchens

-Local sourcing, sustainability, and telling the story behind food

-How to lead without fear, abuse, or ego

Where to find Chef Mathew Reeves

Instagram- https://www.instagram.com/chef_mat_reeves/

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