Chef Matt Pickering, chef at The Cache at Ginger and Baker

Matt Pickering

Chef, The Cache

An Ohio native, Matt started working in restaurants when he was just 15 years old. “Right out of high school, I went to the Culinary Institute of Pennsylvania,” he said. “Ever since I was a little boy, I wanted to move west and cooking was my way of doing that.”

His externship at El Tovar, on the edge of the Grand Canyon, was his first intro to the west’s unique cuisines. He then moved to Fort Collins and, for the next fifteen years, became a traveling contract chef, working large events across the US.

“Super Bowls, US Opens, Masters Tournaments, X-Games, Grammy Awards, twelve different sports teams, it was high-level, large scale cooking for thousands of people,” Matt said. “It was hard but a lot of fun, I was on the road 40-48 weeks a year. The best part was that I got to combine three things I love; cooking, travel and sports.”

“It also allowed me to work with some of the best chefs in the country,” he said. “I spent a lot of time in Northern California, which influenced my style and I worked for a Japanese chef and still carry with me what I learned from him.”

Then came Ginger and Baker. “My wife is here in Fort Collins and I wanted to step off of the road and that crazy world,” Matt said. “Ginger and Baker has the potential to be the best place in Northern Colorado. I believe in what Ginger is trying to accomplish here, and The Cache gives me the opportunity to showcase everything I’ve learned over the years and who I am as a chef.”

His culinary philosophy, “Use simple, approachable, fresh ingredients, then let them speak for themselves. Locally sourced, seasonal, upscale comfort food. Bring in local ingredients at their peak, then elevate them to give our guests a new experience.”

“Here in Northern Colorado, we have fresh produce from local farms, excellent cheeses and dairy, innovative breweries, and we’re lucky to have access to outstanding local beef, lamb and bison,” Matt said. “As a chef, it’s an exciting region to work in, so many different influences and access to so many great ingredients; it makes my job a lot more fun.”

In his free time, Matt loves movies and dining out with his wife. He’s also an avid outdoorsman, “We love to visit National Parks, hike the Grand Canyon, Yellowstone, the Grand Tetons.”

His favorite pie? “The apple pie here is my favorite. I like the three different kinds of apples, love the flavor characteristics they bring.”





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