Meet Temecula Creek Inn Executive Chef Matthew Steffen. Chef Matthew’s love of farm fresh flavors and signature twists on traditional favorites bring a new energy and excitement to the resort’s menus, from Cork|Fire Kitchen to banquets and weddings.Chef Matthew started his career at the age of 15 with a dishwashing job at a Sheraton Hotel in Minot, North Dakota. His love for food grew from there, but after graduating high school he put restaurant work on hold to serve in the Navy. While stationed in Pearl Harbor, he was introduced to fresh seafood and global cuisines that would shape his palate and push him to pursue a culinary career.
After his tour in the Navy, Matthew started as a prep cook at the Flying V Bar and Grill at Loews Ventana Canyon Resort in Tucson, Arizona. His passion and talent led him up the ranks, culminating in a position as chef de cuisine in less than four years. From there, he worked at three more AAA Four-Diamond resorts: Arizona Biltmore Resort and Spa, Wigwam Golf Resort and Spa, and most recently the Woodmark Hotel and Spa in Kirkland, Washington, where he was the executive chef for the past five years.
At Temecula Creek Inn, Chef Matthew will be provide refreshing updates to menus using the freshest ingredients with state of the art cooking techniques and stress teamwork in the kitchen to elevate the performance of the entire staff.
When not crafting memorable menus at Temecula Creek Inn, Chef Matthew enjoys spending time with his family and is looking forward to exploring all that Southern California wine country has to offer, from cuisine to the great outdoors.
From humble beginnings as a steward to Chef de Cuisine at Cork Fire Kitchen, Chef Jason Rivas is the most recent addition to the culinary team at Temecula Creek Inn. Chef Rivas began with formal training at the Scottsdale Culinary Institute (currently Le Cordon Bleu of Scottsdale) earning an AOS and has been certified two times by the American Culinary Foundation. Combining his love of culinary exploration and wine he most recently achieved a Level 1 as a Sommelier.
With a career spanning over 10 years, working from Arizona to Virginia including The Homestead of Virginia and Rancho Bernardo Inn of San Diego, Chef Rivas is excited to bring his culinary experience and drive to Cork Fire Kitchen. Throughout his career Chef has continually pushed himself to gain knowledge and experience in a variety of culinary avenues including baking, international cuisine and food & wine pairing.
Chef Rivas has a passion for California Modern Cuisine, focusing on seasonal flavors and ingredients, preferring to work with local and sustainable products to maintain authenticity in the dishes he prepares. Now Chef Rivas has returned home to Southern California, upon the completion of his stage at Atelier Crenn of San Francisco (with Chef Dominique Crenn). He is excited to bring a strong culinary background and true passion for food to Cork Fire Kitchen!