As Executive Sous Chef at Eau Palm Beach Resort & Spa, Matthew Gale interacts with planners on a regular basis. Meetings Today caught up with the chef to see what the resort can offer groups.

Where did your inspiration for cooking come from?

After working in a corporate sales job for a few years that was not satisfying, I quit, sold everything I owned and moved to Vermont to attend cooking school and have never looked back! Cooking is what I have always wanted to do. I was inspired watching my mom cook for the family.

Where did you study?

New England Culinary Institute, in Montpelier, Vermont

What was your experience before coming to Eau Palm Beach Resort & Spa?

For more than 11 years I was executive chef at Nemacolin Woodlands Resort in Pennsylvania. 

What is your philosophy when it comes to your cuisine?

To create memorable dishes that keeps guests coming back to Eau again and again. 

Do you do a Chef’s Table for groups?

In Angle, our signature restaurant, we feature a long white onyx table in the center of the room where we do multi-course tastings.  

Anything you feel you’ve done that’s innovative?

There are a couple of new dishes I have introduced to Angle; one is a pasta dish made of homemade chocolate fettuccini in ricotta and topped with a 90-minute sous vide buttery yoke. 

What local foods do you use in the Palm Beaches area?

As a relative newcomer to Palm Beach County, I have been making my rounds to many of the local farms in the area where we try to purchase as much local produce as possible for our restaurants. We also source some of our meats and produce from other parts of Florida as well. 

Anything you're cooking with that's a surprise?

We just wrapped up our Bourbon and meat series in March. That was a lot of fun and it offered our guests a unique flavor profile! 

Anything you do outside the resort as far as cooking?

I have enjoyed being involved with the Palm Beach Food & Wine Festival and the Taste of Nutrition/No Kid Hungry events.

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