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.
Chef Sterling’s love of cooking began at the age of thirteen while spending summers on the Kenai River in Alaska, fishing and cooking breakfast for guests at his family-owned lodge. Growing up on a farm in the Midwest helped Sterling develop a true appreciation of “farm to table.” Having helped cultivate over 300 acres of soybean, corn, wheat and a 3-acre produce garden, Sterling was ingrained with the distinction between cooking with fresh, home-grown ingredients versus the alternative. In 2011, Sterling ventured to San Diego, California and enrolled in the San Diego Culinary Institute. Soon after graduation, he landed a culinary position under Chef Nicholas Bour at the renowned Rancho Bernardo Inn. Sterling spent the next seven years refining his craft and working beside many of the top chefs in San Diego County, while taking on the role of Sous Chef at AVANT Restaurant and now, Chef de Cuisine at Temecula Creek Inn’s signature restaurant, Cork Fire Kitchen. Chef Sterling is excited to join the team at CFK and curate some of the freshest farm-to-fork cuisine in the Temecula Valley.