Chef's Bio

Chef Matthew O'Connor, CEC

Chef O'Connor's passion for food and ingredients began at a very young age growing up in Baltimore, Maryland with a father who possessed a commercial crabbing and fishing license. From the age of 3, Chef was working weekends on the boat and developed a great appreciation for the freshest seafood and simple cooking preparations to do the product justice.


This love inspired Chef to attend a Culinary Arts program in high school and to work at the 3-star Tersiguel's Restaurant in Ellicott City, Maryland, where he learned true farm to table cuisine and classic French technique.

Upon graduating high school Chef enrolled in The Culinary Institute of America where he earned a Bachelor's Degree in Culinary Arts and Restaurant / Hotel Management. Since graduating from CIA Chef has held chef management positions at noteworthy hotels such as The 5 Star 5 Diamond Harbor Court Hotel and The iconic Willard Intercontinental Hotel in Washington DC where he served 2 presidents and many dignitaries from around the world.

After looking after a portfolio of 17 Marriott brand hotels in Western New York Chef O'Connor was inspired to join Rockland Country Club in Tappan, NY and most recently has spent the past 5 seasons at Bonnie Briar Country Club in Larchmont, NY, where he has completely refreshed the culinary program and evolved it into a first-rate dining experience using local farms and modern techniques.

Chef is an active member of the Westchester Chapter of "la Chaine des Rotisseurs". He is also a Certified Executive Chef through the American Culinary Federation and is actively pursuing his Certified Master Chef certification.

When not working Chef enjoys spending time with his two boys, following baseball, football and dining out as much as possible. Visiting local farms and spending time with the farmers / caretakers has also become a new pastime as his love for farm to table cuisine has grown in recent years.