Chef News is sponsored by The Kitchen Porters Club
Canoe Place Inn, the historic Hampton Bays retreat and gateway to the East End, announced today the appointment of Chef Mathew Woolf as Executive Chef. With nearly three decades of global culinary experience, including Michelin-starred kitchens and five-star luxury properties, Chef Woolf will lead the property’s food and beverage program into a new era of elevated coastal dining.
“Chef Mathew Woolf is an exceptional talent whose career has been shaped in some of the world’s most exacting kitchens,” said Matthew Kristan, General Manager at Canoe Place Inn. “His appointment reflects our commitment to delivering a dining experience that honors the spirit of Canoe Place while introducing a refined, world-class culinary perspective.”
Chef Woolf’s career spans some of the most celebrated and distinguished kitchens in the world. Early in his journey, he trained under culinary icons John Williams MBE and Gordon Ramsay OBE at Claridge’s and The Ritz London, where he went on to earn the rare distinction of cooking for members of the British Royal Family, including the late Queen Elizabeth II and King Charles III (then Prince of Wales), during their respective tenures. Chef Woolf has been recognized by the Royal Academy of Culinary Arts, as well as winning the prestigious Escoffier caviar competition against leading London chefs.
He began his American culinary career at Restaurant Sixteen in Chicago, where they earned a Michelin star within his first year, before going on to serve as Executive Head Chef at Manhattan’s legendary Rainbow Room, refining its menu to balance modern sophistication with its unmistakable New York heritage. He was then instrumental in evolving dining at White Barn Inn, Auberge Resorts, where he upheld its prestigious 5-star, 5-diamond status while introducing seasonal tasting menus for the fine dining restaurant.. Most recently, he led the culinary program at Fouquet’s New York, a landmark luxury property known for its Parisian-inspired fine dining, where he reimagined the menu with a distinctive contemporary French influence.
At Canoe Place Inn, Chef Woolf will focus on seasonality, local sourcing, and immersive guest experiences. His culinary philosophy emphasizes collaboration with regional farms and purveyors to create dishes that are both rooted in place and globally inspired.
Chef News is sponsored by The Kitchen Porters Club
