Matt Bolton

last updated 1/31/2018

Matt Bolton

Executive Chef at Holiday Inn

4875 N Harbor Dr, San Diego, California, United States
Holiday Inn
HQ Phone:
(619) 224-3621

General Information


Executive Chef - Holiday Inn

Executive Chef - InterContinental Hotels Group PLC

Civil Enforcement Officer - Leeds City College


Executive Chef - Pacific's Edge

Member, Edge Team - Pacific

Manager - Outlets Jacques Melac

Role - Chef de Cuisine

Member, Team of Quail Lodge - Beard House Dinner

Sous Chef - Bernardus Lodge

Executive Chef - Hyatt Corporation

Chef De Cuisine - Quail Lodge

Lead Line Cook - Monterey Peninsula College

Recent News  

Chefs | Big Sur Food & Wine Festival

Matt Bolton Photo with Jaques Malec Paul Fried HCH photo by scottcampbellphoto_037
Executive Chef Matt Bolton ~ Pacific's Edge Restaurant ~ Hyatt Carmel Highlands Matt Bolton Photo with Jaques Malec & Paul Fried of HCH, photo by Scott Campbell Matt Bolton began his culinary arts career 17 years ago. Quickly drawn to the kitchen's precision and intensity, he continued his education at various restaurants. Joining the Monterey Plaza Hotel in 1997, Bolton advanced during his three-year tenure and departed as the Duck Club's lead cook. Matt then worked for Bernardus Lodge at the Marinus Restaurant as Sous Chef building his skills under the eye of Chef Cal Stamenov. Following this great experience, Matt joined the team of Quail Lodge as Chef de Cuisine with highlight of the Beard House Dinner in New York in July, 2009. In late 2009, Bolton joined the Pacific's Edge team at Hyatt Carmel Highlands as Executive Sous Chef, and rose to Executive Chef overseeing all of Carmel Highlands F&B operations in the Spring of 2010. In his post, he manages daily operations for Pacific's Edge, banquet functions and staff management. Bolton proudly supports many California based charities by participating in events such as Chef's Holidays at the Ahwahnee Hotel in Yosemite, CA, Harvest Carmel and Cooking For Solutions at the Monterey Bay Aquarium.

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Tomato Festival - Carmel TomatoFest Chefs Tomato dishes

Monterey Bay Abalone Ceviche w/Tri-Colored Heirloom Tomatoes, Matt Bolton, The Covey at Quail Lodge
Tomatoes, Matt Bolton,

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Bonnie Carroll's Life Bites - Chef & Hotel Profile

Executive Chef Matt Bolton
Talented Executive Chef Matt Bolton offers a very interesting menu including everything from fresh divine scallops to a unique smoked duck preparation prepared in a specialty cooker. Side dishes at C include a variety of farm fresh vegetables and for the salad lover they offer several unique creations, many featuring seafood. The abalone appetizer was an unusual presentation and quite delicious. Abalone is a specialty in the Monterey Bay area, and if you have not had it this is an ideal place to make it a first. Desserts at C are delicious and highly creative sinful endings. Chef Matt Bolton is making big points with diners in Monterey. A California native raised in Hollister and San Juan Bautista, Chef Matt Bolton was immediately drawn to cooking during his first job as a dishwasher in a steakhouse at the age of 15. He never considered another career, and continued gaining culinary experience right out of high school. In 2000, Bolton began working with notable Chef Cal Stamenov at Bernardus Lodge as Sous Chef for Marinus Restaurant. After almost 6 years of working under Chef Cal Stamenov, he would go on to acquire the reins at The Covey at Quail Lodge as Chef De Cuisine. From there, he enjoyed the legendary coastal view as Executive Chef of Pacific's Edge at The Highlands Inn. From the James Beard House to The Chefs' Holidays at The Ahwahnee and Pebble Beach Food & Wine, cooking has given Matt Bolton the opportunity to support charitable efforts and community based organizations as well as please the hundreds of visitors dining in the C Restaurant + Bar.

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