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. And, growing up on a farm in the Midwest helped Sterling develop a true appreciation of farm-to-table cooking, which you can taste that in every dish he creates. A graduate of the San Diego Culinary Institute, Chef Sterling spent the early part of his career refining his craft while working beside many of the top chefs in Southern California, including Chef Nicholas Bour at the renowned Rancho Bernardo Inn. He quickly moved into the role of Sous Chef at AVANT Restaurant. In 2017, Sterling joined Temecula Creek Inn as Chef de Cuisine at the signature restaurant, Cork Fire Kitchen before stepping into the role of Executive Sous Chef for the Temecula resort.