Mathew Woolf has been appointed Executive Chef at White Barn Inn, Auberge Resorts Collection in Kennebunk
White Barn Inn, Auberge Resorts Collection today announces the appointment of Mathew Woolf as executive chef. Bringing more than two decades of culinary and restaurant experience, Chef Woolf will oversee all of the culinary operations and programming at White Barn Inn, including the property's signature restaurants, White Barn Inn Restaurant and Little Barn. Woolf brings his passion for fine dining and seasonal cooking to the resort, working with local purveyors to create exquisite dishes that redefine New England cuisine and take locally sourced ingredients to new heights.
Woolf's culinary career began in London, England, which marks his initial pursuit into the high-end culinary scene. After a sous chef position at Restaurant Sixteen in Chicago, Woolf relocated to Los Angeles where he oversaw and managed all aspects of FIG Restaurant's kitchen and eventually onto an executive chef role at The Fat Cow, a Gordon Ramsay concept restaurant.
Chef Woolf joins White Barn Inn from the iconic Rainbow Room in New York City, where he served as executive chef and pastry chef for over seven years while managing a team of over 30.
Woolf received his education at Hospitality Plus, College of Catering in Chelmsford, Essex, England. In this new role, Woolf is taking extra care to preserve the beloved, traditional dishes that the resort is known for, such as the Butter Poached Kennebunkport Lobster and Beef Tenderloin with Foie Gras Crust, while seamlessly weaving in contemporary, innovative menu items.
