Chef de cuisine
With a career spanning Washington D.C., Miami, Texas, Switzerland and beyond, Chef Michael Matis, known as Mike by his colleagues, brings a world of inspiration to the Fearing’s team. Chef Matis got his start washing dishes when he was only fourteen years old. Enamored by the energetic pace and thrill of challenges in the kitchen, Chef Matis went on to graduate from the Culinary Institute of America in 2006. Having years of experience under his belt, Chef Matis worked as Chef de Partie at various restaurants in Washington, D.C. before moving overseas as Sous Chef of Conte-Gouts in Lausanne, Switzerland. Most recently, Chef Matis worked as executive chef under Chef Stephan Pyles at Stampede 66, where he oversaw all back of house staff, two sous chefs, a pastry chef and 15 line cooks and dishwashers. He has created stunning dishes in fine dining kitchens all over the world. Since his start at Fearing’s, Chef Matis’ launched the dinner series known as Fearing’s and Friends, bringing in local Dallas chefs for sold-out collaborative dinners. Always on the lookout for ways to fuse creativity into his work, Chef Matis enjoys Chef Dean Fearing’s encouragement to bring his ideas to the atmosphere guests know and love at Fearing’s.
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