Executive Chef Eduardo Mata was working with the grounds team at the Rams Hill Country Club in Borrego Springs, California, when he spotted a man in an all-white uniform driving around in a golf cart. Curious about this person, Chef Mata realized that this man was wearing a chef’s uniform.
Though he didn’t know it then, this man was Rams Hill’s Sous Chef Rogers. Chef Mata would meet him in the kitchen the following season. With his seasonal grounds work position ending soon, Chef was referred to a position in the kitchen. Though he started washing dishes, over time, he began to learn more and more about the ins and outs of running a kitchen.
Chef Mata’s life changed one day when an omelet cook called out. It was Easter Brunch at Rams Hill, and someone needed to step up and man the omelet station. Ready for an opportunity, Sous Chef Rogers approached Chef Mata, asking if he’d help cook that day. From that day on, Chef Mata remained in the kitchen as a cook, learning more and more about culinary arts each day.
Taking the Lead in Flagstaff
Chef Mata joined the team at Little America in Flagstaff in April of 1994. Carrying on the legacy of his mentor, Sous Chef Rogers, Chef brought his passion for using fresh ingredients and cooking in a wide variety of traditions and styles.
The mastermind behind the made-from-scratch menu at Silver Pine Restaurant, Chef Mata’s personal favorite dish is the Cod Fish Tacos. This is reflective of his personal culinary style, which he enjoys practicing in his free time. He loves to cook soups and sauces, especially finding ways that different flavor profiles can complement fresh fish.
Looking Toward the Future
Chef Mata has led the culinary team at Little America with a dedicated work ethic and passion for fresh flavors for over thirty years. While cooking and making new discoveries in the kitchen continues to be his passion, he looks forward to traveling the world when he eventually hangs up his chef’s hat and retires from the role.
As he travels, he’ll be sure to discover more complex flavor profiles to infuse in his dishes. A passion he still attributes to that man he saw from a distance, traversing the Country Club in a golf cart all those years ago.