Joined :3/22/2010 | Video Recipes: 0 | Follow Chef
New York, NY United States

Matthew Tivy began his career at the age of fifteen in Stockbridge, Massachusetts, at the Red Lion Inn. After three summer seasons there he attended the Culinary Institute of America in Hyde Park, New York. He graduated in 1982 at the top of his class, with honors, and received the Outstanding Student Award. Mr. Tivy then became the chef at Blantyre, a "Relais et Chateaux" hotel in Lenox, Massachusetts. Between the two seasons that he spent there, he worked in Strasbourg, France as a stagier. In Strasbourg he worked at the Michelin three-star Restaurant Au Crocodile, and the two-star Hostellerie du Cerf in nearby Marlenheim. Mr. Tivy left Blantyre in the fall of 1984 to pursue further training and experience in New York City. Le Regence at the Plaza-Athenee Hotel was the first position Mr. Tivy took in New York. There he worked as a Sous-Chef with Chef Daniel Boulud (currently of Restaurant Daniel). After one and one half years he was chosen for the Chef's position at Maurice at the Parker Meridian Hotel. At Maurice he executed the menu of Consulting Chef Jean-Louis Palladin of Jean-Louis at the Watergate in Washington, D.C. Mr. Tivy next worked in conjunction with consulting Chef Joachim Splichal of Patina in Los Angeles to open QV Restaurant, also in Manhattan. QV earned two stars from the New York Times as well as rave reviews from numerous publications. Mr. Tivy was hired by WhiteChapel Enterprises in September, 1987 to develop menus and restaurants for a rapidly expanding restaurant company. He was based at Canal Bar in Manhattan, and oversaw the kitchen there during its tremendously successful run. Mr. Tivy's next restaurant project was a partnership in the successful Chelsea restaurant Man Ray. At Man Ray, he produced a popular menu at extremely reasonable prices which was noted by several critics as being "the best value in New York today." During the summer of 1992 Mr Tivy also served as Consulting Chef for the reopening of The Maidstone Arms in East Hampton, NY. This critcally acclaimed restaurant/inn was successfully reinstated as a top dining attraction in the Hamptons thanks to the quality of Mr. Tivy's kitchen. In 1993 Mr. Tivy reopened La Crémaillère Restaurant in Banksville, NY (Westchester County.) as Executive Chef. At La Crémaillère , he was credited with restoring the culinary reputation of this "suburban legend", and according to the Zagat survey, the food at La Crémaillère during his six years there was "better than ever". Mr. Tivy then opened Chez Louis Restaurant in Rockefeller Center in midtown Manhattan as Executive Chef. Chez Louis earned rave reviews from every major publication. The New York Times awarded Chez Louis a "high" 2 stars, and Hal Rubenstein in New York Magazine included it in his favorite 125 restaurants guide. The New York Post proclaimed Chez Louis' wine dinners as "nothing short of amazing". Mr Tivy is currently the Chef/Owner of Cafe du Soleil, a beautiful Provençal Bistro on the Upper West Side of Manhattan. Cafe du Soleil opened in May of 2005 and serves a mixture of classic bistro dishes and lighter Provençal inspired cuisine. Cafe du Soleil has received many favorable reviews and articles including Forbes Magazine and The New York Times. The Zagat guide rated Cafe du Soleil with an impressive 23 out of 30 for food and decor. In 2008 Chef Matthew expanded his restaurant company into Harlem by opening Chez Lucienne Bistro at 125th Street and Lenox Avenue. As recognition of the quality of its food and ambiance Chez Lucienne was included in the 2010 Michelin NY Guide. And in 2009 Mr. Tivy continued to expand by opening the brick oven Angelina Pizza Bar across the street from Cafe du Soleil in conjunction with several other partners. In addition, Mr. Tivy has been a Chef-Instructor alongside Chefs Jaques Pepin and Andre Soltner at The French Culinary Institute, and has given many public cooking demonstrations. He filmed 5 episodes of the Chef du Jour program on Food Network, and was featured on the CBS Saturday Morning program. His original recipes have appeared in most major publications.

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