Chef Matthew Meadows was born in Amsterdam, the Netherlands and spent his childhood in several European countries including Spain, Italy Sweden, Germany, France. At the age of 12, he moved to the United States and resided in Ocean Springs Mississippi where he graduated from high school. He holds undergraduate and graduate degrees from the University of Southern Mississippi.
Chef Meadows started his culinary degree at age 16 at Louis Restaurant learning casual Southern fare. While attending university, he spent several years managing kitchens and bars at the Bombay Bicycle club, Widow Watsons, Biloxi Belle Steamer. Chef Meadows became a certified through the American Culinary Federation as an Executive chef while working at Treasure Bay Casino in Biloxi Mississippi, where he developed the first casino seafood buffet in the area. He also designed and opened the first brew pub in Mississippi at Treasure Bay and redesigned the Captains Quarters from concept to menu.
Throughout his professional career, Chef Meadows worked at Caesars/Harrah’s in Biloxi Mississippi as Food and Beverage Director. He relocated to Iowa after Hurricane Katrina to head up Food and Beverage at the Isle of Capri. Chef Meadows recently returned to Riverside casino as Director of Food and Beverage /Executive Chef to head up the Isle’s culinary department in Bettendorf.
Have been very active with the American Culinary Federation serving as chapter president for numerous years and has been twice received the chef of the year award. Most recently, Chef Meadows organized Iowa’s largest culinary competition with over 40 chefs from around the state. He has also organized downtown Davenports’ Icetravaganza, an Ice Carving event which showcases 24 thousand pounds of artful ice sculpting.