Community Highlights: Meet Mat Meyer of Ansley Table

Today we’d like to introduce you to Mat Meyer

Hi Mat, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
My journey began long before I understood its direction. Growing up in a single-parent home, my mom’s love for cooking profoundly influenced me. In addition to her daily responsibilities, she successfully ran her own cake business. Out of all my siblings, I was the only one who fell in love with this art form.

As a troubled kid struggling to find meaning, cooking became my solace. Fast forward a few years to high school, where my interest in cooking remained, but music became my life. It was a true outlet for my emotions and energy. Despite this, high school felt empty, and I continued to struggle to find meaning in my daily life. I graduated in 2001 and took odd jobs to support my passion for music. At the time, I believed music was my true calling.

A few years later, I was still playing music and found myself in a relationship. I was juggling work and performing shows during lunch breaks, thinking I was living the dream. After having a child and relocating with another on the way, I continued taking various jobs to support us. However, in 2009, I faced a challenging divorce, and times were tough. Financially, I was struggling and lacked direction.

I vividly remember living with my good friend Jake and standing at the mailbox with flyers from culinary schools and music institutes. At that moment, I realized the kitchen was where everything felt right. I decided then and there to enroll in culinary school and see where it would take me. As the months passed, school was going well, but my living situation was not. I was a student worker making $10 an hour part-time at the school I attended, which was not enough to support myself and my two children. With nowhere else to turn, I called my uncle’s best friend, James, who suggested I check out House of Refuge, a community that helps people get back on their feet. I filled out an application and moved in only two weeks later.

While living at the House of Refuge, I had to register as a homeless individual and attend mandatory meetings. These meetings helped with parenting, credit, job searching, and budgeting, along with regular sessions with a counselor to ensure I was on track to move out. All of this went on while I managed to attend culinary school, fight custody battles, and struggle to find happiness. Needless to say, it was difficult, but I did it.

With only three months left of my first degree, I was employed by celebrity chef Beau MacMillan, who at the time was the Executive Chef at Elements on Camelback Mountain. Working for a big name was great, but the money was not. In fact, I made less and had to drive 45 minutes to and from work. So I ended up leaving on good terms and with a letter of recommendation. That letter alone opened up many doors and opportunities.

Despite my progress, I still felt hopeless. I remember one day getting home and tearing a flyer off my door. I felt it was trash but never tossed it; it sat on my table for a while. One day, after a particularly dark day of defeat, I picked up the flyer and called the number listed, making contact with Open Table. This organization transformed my life. During my first meeting, I was given a 12-person panel of individuals who each addressed a different aspect of my life. I had one person for legal matters, one for my car, another for finances, etc. It was deep but very impactful.

In 2012, I officially moved out of House of Refuge and into my very first apartment. Life was good and on a better track. As time went on, things progressively improved. I began a healthy new relationship, started another degree, and remained friends with many of my Open Table panel members. During this time, I continued to grow and held several positions in the culinary field. I finally found my calling and enjoyed it on many levels.

As time went on, I grew increasingly frustrated with making money for others while living off a chef’s income. With two kids and being newly remarried, it wasn’t sustainable. I continued to take several low-paying jobs, sometimes working three at once, but I loved it. It wasn’t until I began working under Chopped Champion Adam Allison that I wanted even more for myself. I watched Adam and learned everything he had to offer. I kept my head down and worked hard. One day, he mentioned doing a fundraiser for House of Refuge. I instantly pulled him aside and shared my story. Next thing you know, I’m sharing my story with the media, and things began to come full circle.

A few months later, I stood at the House of Refuge Gala in front of 350 people, including Beau MacMillan, the Diamondbacks, and Cardinal players, sharing my story. The organization that once saved my life went on to raise significant funds to help others like me. Fast forward a few more years, and I’m still good friends with Adam. He became a reference that landed me my first Executive Chef role in the restaurant world. I have held the titles of Director of Dining and many others, but the Executive Chef title was new and prestigious. That position, however, ended up draining me, so I moved on to other opportunities.

In 2022, I was working as a restaurant GM and found myself extremely bored with the position. To maintain stability, I started my own catering and private dinner company called Ansley Table. My wife, Jill, combined the street name I grew up on, Ansley Ave, with the necessity of eating at a table during a meal to create the name. I left the restaurant as my business gained popularity, though I wasn’t busy enough to go full-time yet. Not long after leaving, Adam approached me about being the Executive Chef at his restaurant. I was honored and took the position, knowing ownership might change. Eventually, it did, and I wasn’t happy, so I took the leap and went full-time with Ansley Table. From that moment, life became meaningful, and I was finally making the money I deserved.

Since then, I have remained friends with Adam and collaborated with him and other local chefs. Most importantly, I continued to support House of Refuge. I have donated several private dinners that have been auctioned off for $10,000 and up. Recently, I was voted onto the House of Refuge Board of Directors and continue to show my support. Without the organization, I would simply be lost.

We all face challenges, but looking back would you describe it as a relatively smooth road?
Things with Ansley Table have been consistent. Many of my clients already know my story and who I am as a person. Therefore, making it easy to serve them on a personal level. Starting out was scary as I hadn’t figured out all the details just yet. I just know I wanted to cook for people on my own terms.

Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Ansley Table, owned and led by Chef Mat Meyer, distinguishes itself in the culinary landscape with exceptional dishes and a transformative vision. The company aims to redefine the culinary industry from within. Chef Meyer’s journey from adversity to mastery embodies the ethos of Ansley Table. The company cultivates an environment where chefs can thrive, fostering creativity often overlooked in conventional settings.

Ansley Table empowers chefs to shape their culinary narratives and serve each guest with intention and excellence. By breaking away from industry norms, the company emphasizes collaboration and innovation. Chef Meyer’s commitment to pushing flavor boundaries guides the entire team, resulting in a diverse menu that captivates guests with an unforgettable dining experience.

Ansley Table doesn’t just serve food; it crafts a culinary journey that reflects the passion and dedication of Chef Mat Meyer and the collective spirit of every chef within the company.

We’d be interested to hear your thoughts on luck and what role, if any, you feel it’s played for you?
Personally, I don’t believe in luck. I believe that each of us has a story to tell, and it is up to us to share it with the world. My past required immense hard work and dedication, not only to myself but also to my children. I received unwavering support from my wife, Jill, who has enabled me to flourish in ways I never imagined possible. My story resonates with many, but it is my food and the dedication I have for it that truly makes an impact. This commitment has allowed my business to thrive. In the culinary world, there is no such thing as luck—only hard work and passion.

Pricing:

• Tier One $125/Person: Pan Seared Chicken Thigh, Marinated Flank Steak with Chimichurri, Miso Glazed Salmon, Vegan or Vegetarian Option
• Tier two $135/Person: Sous Vide Beef Tenderloin, Hoisin Braised Pork Belly, Pan Seared Scallops
• Tier Three $145/Person: Surf and Turf Sliced Filet Mignon or New York Strip & Lobster Tail, Braised Short Rib, Chilean Sea Bass with Harissa Butter
• APPETIZER SELECTIONS Seasonal Bruschetta (Chef’s Choice) Chardonnay Steamed Mussels with Calabrian Chile & Toast Points Caprese Skewers with Balsamic Reduction & Basil Beef Wellington Canapé with Sweet Potato Puree and Rosemary Dijon Endive Lettuce Cups with Olive Oil Whipped Goat Cheese, Honeyed Walnuts & Fried Rosemary Baked Shrimp with Calabrian Chile Butter, Parsley Potato and Manchego Croquettes with Dilled Panko SALAD SELECTIONS Apple Walnut Salad- Arugula, Endive, Apples, Toasted Walnuts, Golden Raisins, Maple Cinnamon Vinaigrette Arugula Salad- Orange Supremes, Pomegranate Arils, Candied Walnuts, Goat Cheese and a Citrus- Champagne Vinaigrette Grilled Romaine Heart Caesar – Sun Dried Tomatoes, Grated Parmesan, Sourdough Garlic Croutons, Caesar Dressing Seasonal Panzanella- Tomato, Crusty Bread, Shaved Fennel, Herb, Balsamic Reduction VEGETABLE SELECTIONS Roasted Brussels Sprouts Asparagus Heirloom Carrots & Roasted Beets with Honey Blistered Garlic Green Beans Seasonal Vegetable (Chef’s Choice) SIDE SELECTIONS Garlic Pommes Puree Parmesan Polenta Mushroom Risotto Gnocchi Mac & Cheese Local Pasta Co Pasta + Sauce
• DESSERT SELECTIONS Strawberry Shortcake Cheesecake Biscoff Bread Pudding Flourless Chocolate Cake Sticky Toffee Pudding with Seasonal Fruit Crème Brûlée

Contact Info:

• Website: https://www.ansleytable.com
• Instagram: www.instagram.com/matxmeyer and or www.instagram.com/ansleytable
• Facebook: https://www.facebook.com/ChefxMat and or https://www.facebook.com/ansleytable