SURREY, B.C. — Chef Matthew Stowe is the new director of Culinary Operations for The Joseph Richard Group (JRG), one of British Columbia’s fastest-growing food, beverage and entertainment organizations. The 2013 Top Chef Canada winner comes to the company with 18 years of experience in some of the best known kitchens in North America.
After graduating from New York’s famed Culinary Institute of America (CIA), Stowe developed his craft at New York’s legendary French restaurant, Lutece. He returned to B.C. in 2004 to become executive chef of Sonora Resort, where he played an integral role in the resort achieving the coveted Relais & Chateaux designation. Prior to joining JRG, Stowe was the Product Development Chef and a Gold Medal Plates competition winner with Cactus Club Café.
“I’m excited to join the Joseph Richard Group with its growing range of pub and restaurant concepts,” says Stowe. “The variety of operations means there’s plenty of room for creativity — something I want us to excel at going forward.”
JRG CEO Ryan Moreno says the addition of Stowe to the team will elevate the guest experience at every JRG establishment and go a long way to taking new ideas and opportunities off the drawing board and turning them into reality. “Matthew’s experience, creativity and skill in the kitchen add depth and another dimension to our growing JRG team,” says Moreno. “When you see him cook, create a menu, or run a kitchen, it’s easy to see why he won Top Chef Canada and why we want him leading our culinary team across the company.”
In his new role, Stowe will develop and maintain the food-and-beverage vision for all Joseph Richard Group establishments. His immediate focus will be on refining the menu and leading the team at all S+L Kitchen & Bar locations, including the Langley location, which includes MasterChef Canada winner David Jorge, and the soon-to-be-open locations in Abbotsford and South Surrey. In addition to working with JRG’s current brands and culinary team, Stowe also plans to partner with the company to open his own chef-driven concept in the Fraser Valley sometime in 2017.