Chef Matthew Medure's

Award Winning Culinary Journey

In 1988, Chef Medure began his culinary career at the Pennsylvania Institute for Culinary Arts. His first internship was at The Ritz-Carlton, Buckhead, in Atlanta, Georgia. Upon graduation, he was promptly promoted to first cook at The Caf, and one year later, in 1991, was selected as a member of the opening team for The Ritz-Carlton, Amelia Island. He was named as the Executive Chef of The Grill, the hotel's fine dining room. He served in that role for more than six years and was the hotel's youngest chef in that position.

Under his leadership at The Ritz-Carlton, Amelia Island, The Grill received numerous local, regional and national accolades. In 1994, The Grill was the only restaurant in Florida to win the AAA Four Diamond award. The Grill consistently received the nod as one of the top restaurants in Florida by Florida Trend, Water's Edge and Jacksonville magazines. While Executive Chef at The Grill, Chef Medure created an internationally-renowned cooking school, hailed by Diversion magazine as one of the "Top Ten Cooking Schools in the Country."

Chef Medure is the recipient of numerous personal honors. In 1995, he was given the opportunity to work with one of the world's greatest chefs, Alain Ducasse, at the three-star Michelin restaurant in the Hotel de Paris, Monte Carlo. He was nominated for the James Beard Perrier Jouet "Rising Star Chef of the Year" in 1996 and 1997, was a featured chef at Miami's annual Feast on the Beach and was spotlighted at The Festival of Wine and New World Cuisine at The Ritz-Carlton, Amelia Island in 1995 and 1996. In 1996, he was selected to open The Ritz-Carlton, Bali, and to serve as the national chef for the National Pork Council.

Chef Medure has been featured on Great Chefs of the South, Lifetime Television's The Main Ingredient, numerous times on CNN's On the Menu, House and Garden's show, All in Good Taste and many times on local television stations in Jacksonville, FL.

Florida Trend magazine listed Matthew's Restaurant in San Marco as a Top 20 Newcomer in the 1998-1999 Golden Spoon Awards, a title the restaurant has held each year since. Jacksonville Magazine's Reader's Restaurant poll heralds Matthew's as Simply the Best; Raising the Bar on Fine Dining in Jacksonville and One of the Top 50 Reasons to Live in Jacksonville. Each year since 1999, Wine Spectator magazine bestows Matthew's Restaurant in San Marco with the "Award of Excellence." Restaurant Medure joined in winning the annual award in 2002 and has held on to it each year. Matthew's Restaurant in San Marco has been a recipient of the prestigious AAA Four Diamond award each year since 1999 and Restaurant Medure has been a recipient each year since 2005. Water's Edge magazine in their The Decade's Best, serves Matthew's Restaurant in San Marco a double serving of awards for their favorite in Best Overall and Innovative categories.

Chef Medure serves up his time and talents to many local and national charity events as well as with the local culinary arts. He spearheaded a mini cooking school program for local school students.