2014-03-27 / News

Local chef nominated for prestigious award


Matt hew MacCartney Matt hew MacCartney Jamestown’s own Matthew MacCartney, partner and executive chef at Jamestown Fish, has been nominated by Food & Wine magazine to participate in The People’s Best New Chef 2014 award contest. To win the distinguished award, the dining public has until Monday at 5 p.m. to vote for Mac- Cartney online at FoodAndWine.com/the-peoples-bnc.

The People’s Best New Chef program is an annual contest now in its fourth year. The award, an extension of the Food & Wine Best New Chefs award, honors talented up-and-coming innovators who have run their own kitchens for fewer than five years.

The field of 100 nominees includes 10 chefs in 10 regions across America. The chef with the most votes in each region will be named a finalist. The finalist with the most votes overall will be named the best new chef. The finalists and winner will be revealed on April 2 online at FoodAn dWine.com.

“I am honored to be personally recognized by such a prestigious publication,” MacCartney said. “The nomination alone will cast Jamestown Fish into the national spotlight, which we are really excited about. I want to thank everyone in town for their support.”

MacCartney has been with Jamestown Fish since its inception in December 2011. The restaurant has enjoyed tremendous success. In the last two years, Jamestown Fish won the Wine Spectator Award of Excellence, Rhode Island Monthly’s Best of Rhode Island in 2012, and numerous Opentable Diners’ Choice awards.

MacCartney has worked in dining rooms and kitchens of New York’s finest establishments, such as Restaurant Daniel, Gramercy Tavern and Craft. He opened Craft as their beverage director and was voted best wine director in 2003 by the readers of Time Out New York magazine.

Early in his career, MacCartney worked in European kitchens that included Michel Guérard, a Michelin three-star restaurant in France, and the world-renowned Cibrèo in Florence, Italy.

MacCartney earned his bachelor’s degree in hospitality management and culinary arts from NYC College of Technology. He also studied at the Birmingham College of Food, Tourism & Creative Studies in Birmingham, England. He earned a Level 4 Diploma in wine and spirits from the Wine and Spirits Education Trust in 2002, and in 2008, he was published in Wine & Spirits magazine.

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