Matt Haase
Last updated: Oct 19, 2012
Contact Information
- mateohaase@yahoo.com
More Details
- Hometown
- Milwaukee, WI
- Current City
- Milwaukee, WI
Title(s)
Summary
Matt Haase has been designing flavorful dishes in various kitchens since he was 18 years old. While working for the James Beard Award winning chef, Lidia Bastianch, at her casual Italian eatery, Haase attended school at the International Culinary Academy in Pittsburgh and received an associate’s degree in Culinary Arts. Upon graduation, Haase honed his craft working under chef de cuisine Brandon Wolff at Potawatomi’s Dream Dance. A move to Bartolotta Restaurant Group-owned Bacchus and Lake Park Bistro earned him a series of promotions, first to saucier, then sous chef, and finally executive sous Chef under James Beard Award winners Adam Siegel and Paul Bartolotta. After a short stint in Chicago, Matt returned to Milwaukee as chef de cuisine at Kil@wat in the Intercontinental Hotel before joining Distil in summer 2010.
Work Experience: Culinary
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Rocketbaby Bakery
Title: Executive Chef
Employment: Current
Behind the Line: Matt Haase
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Background (22% complete)
From childhood influences through career development to that “aha” moment -
Your Career (6% complete)
Education, experience and the future -
On the Job (11% complete)
Life behind the stoves or bar — and on the front lines -
State of the Industry/Trends (10% complete)
Insider insights on today's "hot plate" issues -
Inspirations (2% complete)
The people, food and beverage, culture and experiences that drive all that passion -
Philosophies (4% complete)
Thoughtful takes on all things culinary -
Favorites (4% complete)
Personal preferences — the order of the day -
Help for Home Cooks/Bartenders (22% complete)
Industry pros help home cooks and bartenders get it right and expand their repertoires
Responses on Front Burner
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