When it comes to cravings, these three are the experts. Our in-house chefs – Matt, Oona and Heath – are dedicated to serving up inspiration, finding fresh flavors and delivering solutions that work on your menu.
Chef Heath didn’t always know he’d be a professional chef. He earned his bachelor’s degree in architecture from the University of Wisconsin-Milwaukee before changing course and attending the Arizona Culinary Institute in Scottsdale.
Now, Heath has over 30 years of experience in the restaurant and foodservice industry, including working alongside celebrity chef, Beau MacMillan, at the Sanctuary Resort in Paradise Valley, AZ, and as a contributing chef at The Gallery in Lake Forest with his friend, James Beard nominee, Chef Dominic Zumpano.
In the food manufacturing industry, Chef Heath has created recipes for a premier sous vide manufacturer and developed products such as sauces, spice blends, ready-made deli salads for multiple brands. Most recently, Heath served as the corporate executive chef for a dairy company in New Zealand.
He is the author of the cookbook “I’m a Chef & My Kids Want Buttered Noodles” (Amazon Publishing) and the owner of Hey Chef Heath—a personal chef experience, where he creates 5 course dinner parties in people’s homes.
During his spare time, Chef Heath likes to travel and taste the world with his wife and 2 children.
The daughter of a classically trained Chef and a Hotel Manager, Oona has the hospitality industry in her blood.
She opened her first restaurant in Folkestone, Kent, England at just 20-years old.
After moving to the United States, she opened the popular Dallas hotspot, Going Gourmet, in 1990. There, she created a constantly evolving menu of seasonal specials and developed a popular market of fresh and frozen restaurant favorites that customers could take to-go.
Oona has worked as a Corporate Executive Chef for Dave & Buster’s, held Research and Development roles at TGI Friday’s and On the Border restaurants, and has been a featured chef in several national marketing campaigns including California Raisins and Franks RedHot Sauce.
In 2004 she became the first female chef to earn Menu Master’s “Chef Innovator” Award by Nation’s Restaurant News and has been recognized as one of the “Top Fifty Culinarians in America” by the same publication.
At home, Oona enjoys collecting vintage cookbooks, horseback riding, and RVing across the country with her husband.
Chef Matt is a Chicago-native with some heavy-hitting culinary credentials.
After receiving his degree in Culinary Arts from Kendall College, Matt went on to train under some of the most legendary chefs in the business including Francois Kwaku-Dongo, Jean Joho, and Wolfgang Puck.
Matt has worked as Chef de Cuisine at the Hyatt Hotels world headquarters and was a sous chef on the culinary team at Blue Duck Tavern in the Park Hyatt Washington, D.C., which earned a coveted Michelin Star and was named one of the “10 Great Hotel Restaurants in the World” by Hotels Magazine.
Outside of restaurant experience, Matt has worked as a chef for one of the world’s largest producers of Stevia, PureCircle LLC, the foodservice division on Kraft/Heinz, and was the R&D chef for the restaurant division of Weber Grill. There, he founded the culinary innovation department and created the Weber Grill Academy, a public all-grilling culinary school.
In recent years, Matt earned a Bachelor’s Degree in Food Science from Kansas State University and became a Certified Executive Chef through the American Culinary Federation.
Chef Matt is one of only 5 people in the world to achieve the title of “Certified Weber Grill Master” and is a certified BBQ Judge from the Kansas City BBQ Society.
From crave-worthy recipes to fresh takes on industry challenges, check out how our chef team is Making the Crave.
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