March 21 | Chef Matthew Beaudin

Thursday, March 21st

Featuring Chef Matthew Beaudin of the Monterey Bay Aquarium

6pm | Dinner Begins  

Tickets: $75/person

A sustainable feast for 30 lucky attendees, expertly crafted by a local chef!

Join us for this one-of-a-kind dining experience at the award-winning, 10-acre Hilton Bialek Habitat environmental education center at the mouth of Carmel Valley. 

Guests will enjoy produce grown just steps away in the surrounding organic gardens or sourced directly from small farms in our region. Best efforts will be made to source all proteins locally & sustainably to ensure the highest quality and minimal impact on the environment. 

All net proceeds from these dinners will go directly towards supporting the vital work of MEarth (pronounced Me-Earth) in our community: www.MEarthCarmel.org. 

*Please note that since the building is technically on school grounds, no alcoholic beverages will be served at the dinner. Chefs will prepare some inspired "mocktails" that will be creatively paired with courses for your enjoyment. 

Chef Matthew Beaudin

After earning his associate degree in culinary arts from the Culinary Institute of America, Matthew Beaudin fiercely pursued his passion for cooking by working across the globe, holding chef positions in the Caribbean, China, Rwanda and the West Indies, as well as each geographical food region within the United States. Matthew has run kitchens at jungle base camps, on private islands and at restaurants perched 10,000 feet up the side of a volcano. He began his commitment to sustainability and culinary education during his work in the village of Musanze in Rwanda. He continues to maintain strong ties with the community through his School for the Arts (The Volcano Arts Studio).

Influenced by his travels, Matthew honed his techniques and expertise back home in the United States at such prestigious five-star, five-diamond properties as the Omni Mount Washington Resort in Bretton Woods, New Hampshire; The Broadmoor Hotel in Colorado Springs, Colorado; and The Ritz-Carlton in Sarasota, Florida. His experiences have enabled him to acquire a well-rounded palate, mixing his global travels with modern American cuisine deeply rooted in farm-to-table principles and the ever-increasing importance of food with a future.

In addition to the daily demands of his position as executive chef at the Monterey Bay Aquarium, Matthew finds joy and fulfillment in travelling to Mexico where he has the privilege of working with children at local orphanages, such as Casa Eunime, as well as the School for the Deaf. He is also currently working with municipal operations to improve the nutritional opportunities and quality of life for these children.

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More information will be shared with guests as the event approaches.