Conservatory Leadership

Chef Daniel Mattos

Chef Daniel Mattos

Chef Director, The Mekjian Family Culinary Arts & Hospitality Conservatory

Chef Daniel Mattos holds an associate’s degree in culinary arts and a bachelor’s degree in food service entrepreneurship from Johnson & Wales University. Professionally, Chef Mattos served as a Sous Chef at prestigious restaurants and hotels throughout the United States, including Bristol Hotels and Resorts in Atlanta and San Francisco, and Stanhope Hotel in New York City.

Chef Mattos also served as Executive Chef of Bisque Restaurant, a fine dining kitchen where he is credited with bringing the restaurant from one-and-a-half stars to four stars. As Chef Director at The Art Institute of California – Orange County, he led the culinary department. Under his leadership, the culinary program grew from 300 to 800 students. Previously, Chef Mattos taught health-supportive vegetarian cooking by integrating classical cooking techniques at the Natural Gourmet Institute in New York City. Chef Mattos joined the Orange County School of the Arts team in 2011 and currently serves as Director of The Mekjian Family Culinary Arts & Hospitality Conservatory, where he feels fortunate to lead a fabulous team of highly experienced faculty that bring their hospitality industry experience to the classroom. Chef Mattos is responsible for curriculum development, organizing multiple kitchen facilities to accommodate teaching labs, and catering performances. He is devoted to giving his students hands-on and real-world experience through competitions, class assignments, and internships with local kitchens, hotels, and restaurants.

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