Matt Barrett

Accomplished Executive Chef, Personal Chef, and Culinary Leader with more than 30 years of experience in restaurant operations, menu development, catering, and private dining. Proven track record of leadership, having managed training and new-store opening teams for a major restaurant corporation and successfully launched more than 100 restaurant locations. Extensive experience leading high-performing culinary teams, controlling food and labor costs, and developing innovative menus that balance creativity with profitability.

Professionally trained Pastry Chef with expertise in farm-to-table cuisine featuring European influences and Southern nuances. Former restaurant owner and Executive Chef specializing in Italian cuisine, handcrafted fresh pasta, and organic, seasonal ingredients. Recognized for delivering exceptional dining experiences through culinary excellence, operational efficiency, team development, and a commitment to quality hospitality.

Private Chef (2025-01 – Present)

As a Private Chef and Executive Chef, I provide personalized culinary services for private clients, special events, family gatherings, and upscale catered functions. I create customized menus tailored to client preferences, dietary needs, and seasonal availability, specializing in farm-to-table cuisine with European influences and Southern nuances. My responsibilities include menu planning, sourcing ingredients, budgeting, food preparation, presentation, and ensuring an exceptional dining experience from concept to execution.

President at d.Donatelli Italian Kitchen + Market (2022-01 – 2025-01)

As Owner and Executive Chef, I successfully operated a restaurant specializing in handcrafted pasta, organic ingredients, and authentic Italian cuisine. I developed and executed seasonal menus, managed all restaurant operations, oversaw financial performance, and maintained high standards of food quality and guest satisfaction. I led and mentored kitchen teams while balancing creativity with cost control, helping establish a reputation for exceptional cuisine and hospitality.

Managing Partner at Walnut Hill Farm (2010-01 – 2022-01)

I held leadership roles in independent restaurants, directing both culinary and operational functions. My responsibilities included menu development, recipe standardization, inventory management, purchasing, staffing, scheduling, and cost control. I worked closely with ownership and management teams to improve profitability while maintaining outstanding food quality, service standards, and guest experiences.

Throughout these roles, I developed and mentored culinary teams, fostering a culture of professionalism, accountability, and excellence.

Culinary Arts – Culinary Arts School (1994-01 – 1995-01)

– University of Tennessee at Chattanooga (1995-01 – 1997-01)