Matthieu Godard of db Bistro Moderne: Cooking From One Country to Another
|Courtesy of db Bistro Moderne.|
As Miami makes its culinary mark, chefs of every stripe are making their way to the Magic City - and not just via other U.S. destinations. European talent is also finding its way to our sunny shores, lured by big name restaurateurs and an adventurous audience.
In part three of our transplant chef series, we speak to Normandy-born Executive Chef Matthieu Godard of db Bistro Moderne, the French-American melting pot in downtown's JW Marriott Marquis.
Matthieu actually began his cooking career a bit later in life, after a brief but misguided foray into accounting. He then spent five years as a chef for Club Med, cooking his way from the Cote d'Azur to the Bahamas.
From there the well-traveled chef headed to Spain and worked with the famous Chef Ramon Freixa before eventually making his way to New York. There he scored a position with renowned chef Daniel Boulud - thus the beginning of his tenure with the team. This year, he was tapped to head up Boulud's newest Miami outpost, db Bistro Moderne.
We spoke to Matthieu on being mobile, the land of butter and cream, and Miami restaurants he's dying to try.
Short Order: What prompted you to relocate to Miami and take a position with db Bistro Moderne?
Chef Godard: This is a very mobile profession. By definition, being a chef means being able to take your career and your craft on the road. Working with Daniel Boulud and his group has certainly proven that for me.
While I'm originally from Northern France, I had been working in Spain when I moved to New York City six years ago and went to work for Daniel. I jumped at the opportunity when he invited me to take the reins at db Bistro Moderne. I love the idea of change and challenge, and I've spent plenty of time cooking in resorts and tropical climates.
What do you find most exciting about Miami's culinary scene?
Miami's food culture only continues to develop. But I'm pretty tied to my own stove, so my greatest challenge is finding the time to discover what my colleagues are up to. There are a bunch of alumni chefs from DANIEL in New York whose places I'm dying to try, especially Thomas Buckley at Nobu and Laurent Cantineaux at Juvia. When are you taking me out on the town?