Matt Myszka

Overview

first discovered his interest in hospitality through hosting family gatherings and parties for close friends. He was instantly captivated by the ability to make people feel good and the joy of taking care of others. During high school Ken became wholly intrigued with the culinary world by its energy excitement and complexity. Vocational cooking classes through his high school helped to further develop Ken s skill set while paving the way for his professional future. At the guidance of Ken s teachers he enrolled at the Culinary Institute of America in New York.Curious about the business side of the food industry Ken enrolled at the University of Nevada in Las Vegas for a Bachelor s Degree in Hospitality Management. Las Vegas provided the perfect opportunity for Ken to blend his interest in immaculate cuisine with the world of hospitality. While in Las Vegas he worked in the elite kitchens of renowned hotels Restaurant Guy Savoy and Bradley Ogden at Cesar s Palace and Bouchon at the Venetian. In addition Ken has worked throughout restaurants in the U.S. including Solo (New York) Company American Bistro (Las Vegas) and the Broadmoor Resort (Colorado Springs). However despite an early career in some of the country s finest restaurants Ken never lost site of his roots in Central Illinois.