Executive Chef Matt Lott
Chef Matthew Lott's culinary career began at an early age – cooking for family and friends in Corning, New York. He studied at Le Cordon Bleu in Pittsburgh, Pennsylvania, in a culinary program with an emphasis on French Cuisine and technique. He has held various kitchen positions, such as Executive Club Chef at Greystone Golf Club, Chef/Banquet Chef at Cobblestone Creek Country Club, Culinary Chef at Disney Vero Beach Resort and Head Supervising Chef at Hilton Harrisburg and Towers in Harrisburg, Pennsylvania.
Chef Lott moved into the Executive Chef position at Penfield Country Club in June 2018. He brings with him two Sous Chefs, Scott Wilson and Billy Fassanella. Together, this team has decades of culinary experience.
Chef Lott combines his natural talent and intuition with his technical training to craft a unique, nuanced menu, offering both traditional favorites and unlikely pairings. You will find that while each plate is aesthetically pleasing, each bite will pique a sensory experience, even to those with the most advanced palettes.
He plans to expand the current menu by adding a variety of in-house smoked meats, fresh fish, oyster and sushi bars, and to host ethnic themed nights, including French, Asian, Mexican, Indian, Cuban and Italian cuisines by adding fusion techniques to each cuisine. Chef Lott also hopes to have behind the scenes live cooking demos.
His main goal is to create the most satisfying culinary experience both in banquet events and a la carte to advance Penfield Country Club into the top club in Rochester.