An '04 graduate of Johnson and Wales University's Providence Campus, Matthew Jaffe has recently returned to the school to be the Special Projects Chef in the Culinary Events Department. With over 10 years of industry experience Jaffe brings a well versed culinary background to the school.
In his senior year of college Jaffe traveled to England to work in a 2 Michelin starred french restaurant called Le Manoir aux Quat Saisons. He still credits this as his greatest accomplishment and most influential career experience.
Over the past 3 years Jaffe has worked in Manhattan under the tutalidge of Executive Chef Franklin Becker at the infamous Brasserie and the upstart Sheridan Square. After the decline of the economy and a phone call from JWU, he packed his bags and shipped of to Singapore to teach Asian students western cooking skills. After his teaching stint was over Chef Jaffe took it upon himself to travel through Vietnam and Cambodia, eating and immersing himself in the culture of the southeast Asian people. A second trip to Singapore then landed him in Thailand. Again, trying to absorb as much knowledge as possible he enrolled in a week long cooking class in Chiang Mai.
With his many travels to countries including Greece, Israel, Jordan, Spain, England, Singapore, Thailand, Cambodia and Vietnam to just mention a few Chef Jaffe brings a diverse knowledge of food and culture to his cooking.