Dennis Mathews returns home to The Westin Governor Morris’ esteemed Blue Morel Restaurant and Wine Bar.
Mathews is a native to New Jersey from a German/Irish family. He has always been close to the kitchen, even as a youngster, he had an interest watching his German grandmother cook culinary master pieces from scratch. He had a keen interest in Culinary Arts, assisting his father to prepare dinners for a local volunteer fire department.
Mathews worked in local restaurants throughout high school; when he realized his passion for the culinary arts would lead him to the Pennsylvania Institute for Culinary Arts in Pittsburgh, PA in August of 1997. From 1997 to 1999, he worked under Executive Chef Gary Simpson at 7th Street Grill in the cultural district of Pittsburgh. Mathews moved back to his hometown working at South Street Bistro, and eventually took over as head chef. Continuing on in his career, he became the Executive Chef at The Hilton East Brunswick, NJ.
In 2007 he had the opportunity to work with Executive Chef Thomas Ciszak of Copeland Restaurant and was appointed as Executive Sous Chef in the Westin Governor Morris. Copeland was ranked Top 25 Restaurants of NJ, Best Raw Bar and participated at the James Beard House dinners. Over the years, Copeland then transformed into the award winning farm to table, Blue Morel Restaurant. Blue Morel was rated “Top 10 New Restaurants in the US” in Gayot Guide under Executive Chef Kevin Takafuji. Mathews then transitioned to the Executive Banquet Chef allowing the hotel to receive distinction as a “Best of 2014 Weddings” by The Knot Magazine.
In 2014 he joined Executive Chef Kevin Sippel as Executive Sous Chef at Jockey Hollow Bar and Kitchen and stage at the Michelin 3 Star Alinea Restaurant in Chicago.
In 2017, Mathews returns to Blue Morel Restaurant as The Executive Chef. Here his responsibilities will include overseeing of all phases of Culinary menu, design and presentation at one of New Jersey’s most prestigious hotels.