Landmark Restaurant Executive Chef Matt Chingo served as our Sous Chef for two years before being promoted to Executive Chef in May 2012. Matt’s professionalism, organization, communication skills set the standard for our food service team.
Chef Chingo acquired his kitchen experience on the job, working in restaurants with other talented chefs. Matt has perfected the Inn’s “signature dishes” including Steak Bercy, Roast Pork with Apple Cider Glaze, and Champagne Chicken. He also enjoys creating new dishes and preparing classics like Beef Wellington. His creativity is fueled by the abundant fish, game, and produce of the Bayfield Peninsula.
“As I go through my day, I’m influenced by different things I see and hear, as well as whatever arrives that day from the local growers and harvesters,” says Matt. “It all comes together for that night’s menu.”
One menu item, our Lake Superior Smoked Trout Salad, has always been a hit with diners, but when Matt began smoking the locally harvested trout in-house, guests started raving. “Smoked trout is usually fairly salty, so I wanted to play with the marinade a bit,” says Matt, who uses soy sauce, pineapple juice, and one ‘secret’ ingredient. “We smoke the trout over hickory and apple wood for about two hours,” he adds. “The result is a smokey-sweet, salty flavor and a tender, flaky consistency.”
Matt has made the most of the opportunity to pair his cuisine with a variety of fine wines and microbrews at our Special Event weekends. Judging by guest evaluations, the results are exceptional. A recent guest wrote, “This is our 14th year coming to the Red Wine Weekend, and the food this time was the best it’s ever been. Bravo to Chef Matt and his staff!”