Chef MICHELLE MATHEWS’ lifelong travels, appreciation of culture, and love of food are front and center in her latest endeavor as executive chef at La Duna Paradiso in the Trailborn Surf & Sound hotel on Wrightsville Beach.
Mathews grew up as a student of the world, traveling internationally with her father serving in the Air Force, and expanding her palate along the way with her Korean mother who loved to cook.
“I grew up as a biracial kid with an understanding and appreciation of different foods,” Mathews says.
At nineteen years old, Mathews took off to New York City to enroll in the prestigious French Culinary Institute, where she earned her grand diplôme in Classic Culinary Arts and began her career working at Michelin-starred restaurants such as Daniel and Eleven Madison Park.
“I was able to learn more about the artistry of food. I have an innate love for food, and it is a creative outlet for me with its artistry,” Mathews says. “For some, that means painting or playing instruments. I am not good at those, but any plate I touch, I put my own creative touch to it.”
After New York, Mathews moved west to continue to expand her knowledge of various cuisines, working at some of the most renowned kitchens in San Francisco, including Café Claude, Gitane, and 15 Romolo.
In 2015, while at 15 Romolo, Mathews and her sommelier counterpart were the first Americans to win the international food and wine competition Copa Jerez.
Competitions and other challenging experiences are what allow her to continue to change and challenge herself, Mathews says.
In her most recent role at Canopy by Hilton in San Francisco, Mathews developed globally inspired, seasonal menus and spearheaded large-scale catering programs that served multiple banquet spaces, showcasing her ability to manage complex culinary operations with finesse.
Now at La Duna Paradiso, Mathews on draws her wealth of experience with Italian food, having worked at Babbo, Mario Batali’s New York City restaurant – another award-winning eatery in her background.
“I appreciate the pasta and respect the technique and culture of Italian food,” Mathews says. “I am going to do what I can to bring new and lively food to Wrightsville Beach and challenge myself at this level.”
Although she has been in the Wrightsville Beach area for only six months now, Mathews feels like she is returning to her Southern and family roots. Her father was originally from Enterprise, Alabama, and she will be closer to her mother and brother.
“I am not a Southern belle, but it is a part of who I am, and family is the No. 1 most important aspect in my life beyond my career,” Mathews says.
In addition to family, being close to the ocean is another draw for Mathews.
“Nature is a healer, and feeling that vibration and energy of the ocean is so important to me. Trailborn, as a boutique and lifestyle hotel, ticks all those boxes for me,” Mathews shares.
As the La Duna Paradiso’s executive chef, Mathews’ vision for the culinary program revolves around sustainability, innovation, and unique dining experiences. With a focus on utilizing local farms and fresh ingredients, she aims to refine the hotel’s offerings and establish it as a premier destination for culinary excellence.
“This summer, coming from California, I kept it light with healthy, health-conscious dishes, but this winter, I want to go deep and rich with local farms from the surrounding areas, including squash and butter greens and meat from our fresh local butchers,” she says.
In addition to burrata and truffle pasta, Mathews plans to go “deeper for the wintertime with a short rib ragu, because fat is flavor, and traditional Bolognese as well as sweet bread and porcinis.”
Mathews also wants to offer a tasting table off the main dining room for guests to enjoy.
“I want to make it approachable for what people want here – not too aloof – to give them a nice place to come and try it,” she says.
Mathews leans on her years of experience traveling all over the world and learning from different people and cultures.
“I am mutable, and I have a different perspective to come into this city having spent a lot of time in Asia and Europe,” she says. “I have plenty of food and a whole different set of experiences to share, and I look forward to bringing that to our guests.”
To view more of photographer Megan Deitz’s work, go to megandeitz.com.
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Dining and Cooking