Meet the Staff: Executive Chef Matthew Streeter

Executive Chef, Matthew Streeter, has been a member of Huntsville’s culinary experience since 2004.  While born in Huntsville, Matthew was exposed to several different culinary cuisines while traveling as part of a Military family.  His passion and curiosity for foods from around the World is evident in the signature dishes he creates for us, here at Mason Dixon Bakery & Bistro.   In 2014, Taylor and Ashley Ramirez, owners of Mason Dixon, approached Matthew with the proposition to bring a new culinary experience to the Southeast. Matthew has proven to the Huntsville community that healthy, gluten free, and allergen friendly food can be delicious, complex and satisfying. When paired against “traditional” menu items, Matthew’s creations are commended for their flavor and creativity. In 2015, his Chicken Apple Brie sandwich, with house-made fig jam, was named one of the top 10 sandwiches in the state of Alabama.   Matthew focuses on using fresh, local, quality ingredients to create healthy and delicious entrees. His knowledge of allergens and dietary restrictions surpasses any chef in the State, leaving no customer unable to be served, and leaving every customer satisfied. Whether preparing a dish for a two-top in the restaurant or a catering job for 200 people, Matthew approaches every plate with passion and a love for food.

Executive Chef, Matthew Streeter, has been a member of Huntsville’s culinary experience since 2004.  While born in Huntsville, Matthew was exposed to several different culinary cuisines while traveling as part of a Military family.  His passion and curiosity for foods from around the World is evident in the signature dishes he creates for us, here at Mason Dixon Bakery & Bistro.

 

In 2014, Taylor and Ashley Ramirez, owners of Mason Dixon, approached Matthew with the proposition to bring a new culinary experience to the Southeast. Matthew has proven to the Huntsville community that healthy, gluten free, and allergen friendly food can be delicious, complex and satisfying. When paired against “traditional” menu items, Matthew’s creations are commended for their flavor and creativity. In 2015, his Chicken Apple Brie sandwich, with house-made fig jam, was named one of the top 10 sandwiches in the state of Alabama.

 

Matthew focuses on using fresh, local, quality ingredients to create healthy and delicious entrees. His knowledge of allergens and dietary restrictions surpasses any chef in the State, leaving no customer unable to be served, and leaving every customer satisfied. Whether preparing a dish for a two-top in the restaurant or a catering job for 200 people, Matthew approaches every plate with passion and a love for food.

Julie Ryan