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Chicago Gourmet - bio: Matthias Merges
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 Matthias Merges

Billy Sunday/Yusho/A10

Owner and Chef of Yusho Restaurant in Chicago, Yusho has open to rave reviews. Receiving great accolades from the top food sites and publications. Chef Matthias found the his passion for the food world while cooking for his parents at the age of 8 he began working at restaurants at age 14 and formalized his quest of cuisine at the Culinary Institute of America. 

Matthias refined his skills and direction in the years following culinary school at Chicago’s restaurants such as Carlos’, the 95th, LaTour at the Park Hyatt and Gabriel’s. With the tools gained from these experiences, Matthias opened Metropolitan in Salt Lake City as chef and co-owner. Metropolitan received several accolades including “Best Restaurant Inter-Mountain West” as well as a nominee at the James Beard Awards. Chef Matthias has spent over 15 years at Charlie Trotter’s Restaurant. Matthias directed operations at Charlie Trotter’s in Chicago and until recently Restaurant Charlie in Las Vegas. He was an integral part of Chef Trotter’s numerous projects, such as the elaboration of The Kitchen Sessions series, member of Chef Trotter’s strategic planning team and Chef Trotter’s involvement in awarded international events. 

Chef Merges’ participation has been integral to all aspects of the organization including the implementation of all new projects be it multiple outlet sites such as One and Only Palmilla in San Jose del Cabo Mexico and The Palazzo in Las Vegas Nevada to team building exercises with companies such as Credit Suisse, Pepsi and Cuisine Solutions. Within the organization all culinary, service and strategic operations (Charlie Trotter’s Chicago, Restaurant Charlie, Bar Charlie, Trotter’s To Go, Charlie Trotter Foods, United Airlines, Cookbook development, and the planning and execution of global food events) was in the scope of Matthias Merges’ responsibility. 

More recently Chef Matthias has consulted with Denihan Hospitality Group restructuring Art and Soul restaurant in Washington DC in tandem with owner Art Smith as well as providing strategic support for Art and Soul Restaurant at the Intercontinental Buckhead in Atlanta. Chef Matthias is also a founding member of Pilot Light a voluntary group of individuals working professionally in the culinary arts with a mission to advocate for child nutrition, health and wellness by actively engaging educators, students and parents in the classroom and in their communities.  We believe in empowering children with information using a hands-on approach to nutrition education, which allows them to make informed decision on their own health. 

By aligning nutrition and food choices to subjects they are exploring in the classroom, children will see the applicability of nutrition via science, social studies, the arts, geography, language and more. Matthias’ passion for the world of cuisine and hospitality has brought him to all corners of the globe in search of the magic which first brought him to the table.




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