Matthew T Janiec Senior Director – Culinary Operations

Director of Operations Research & Development Chef

A Brief HistoryA career that began in a dish pit at a seminary in Evanston, IL has grown into a passion for excellence in the hospitality industry. Over the years, I have had the great fortune to be mentored by exceptional individuals in outstanding organizations. Because of that, I am committed to challenging myself to be the best today, better tomorrow. The following is a snapshot of my career.

Graduated with Honors

Culinary Institute of America

Hyde Park, NY

ExternshipFour Seasons Hotel

Chicago, IL

As a requirement for graduation from The Culinary Institute of America, I completed a 6 month externship at The Four Seasons Hotel. I was blessed early in my career to work at a world class organization. The Four Seasons provided me with the foundation that the rest of my career was built on - a commitment to unquestionable excellence in everything that I do. No detail is ever too small. At that time, Carrie Nahabedian (current owner/chef of Naha in Chicago) was the Executive Sous Chef and wrote this review of me.

Flossmoor Country Club was a great learning experience for me. We had 3 fully functioning kitchens, our fine dining room, the grill room and banquet kitchen. My early menu offerings were simple in design but unique in flavors.

During my tenure with Brinker International, Romano’s Macaroni Grill was a scratch concept that grew from 5 locations to over 100. I opened locations from Boston to California. I worked as both a chef and as an Assistant General Manger. Brinker taught me the financial side of the business. Understanding the financial responsibilities of operations was an important lesson in my career.

The Z’Tejas Years

When I began my career at Z’Tejas, I was a chef partner. I never dreamed of where I would go. Over the years,

my role continued to grow with the company.

Executive Chef Years

I joined the company in December of 2000 as a Chef Partner in Chandler, AZ. During my tenure as chef, I became the corporate training kitchen for the company. All GM’s, Executive Chefs and Sous chefs were trained under my supervision. I was the only chef included on the committee that defined the mission statement for the company. I was awarded Chef of the Year honors in ‘04, ‘05, ‘06 and recognized in 2005 as a leader in the company by the President and the owners. At this time, I began to do all of the out of store public relations for the company in Arizona including television, radio, print and promotional events.

General Manager YearsIn 2008, I became the first and only Executive Chef in the history of the company to become a General Manager. I was looking to grow my career in a new broader direction. I was recognized in 2008 as GM Rookie of the Year and in 2010 as the most dedicated GM in the company. As a GM, it helped me achieve a personal goal of mine which was to run my own restaurant. Even though I was a GM, I was still involved in menu development, PR (TV/radio) for the company. Because of my dedication and outstanding performance, it led to ma new role in the company, as research and development chef.

Research & Development Chef

I became the R & D Chef of Z’Tejas Restaurants in the fall of 2010 and was immediately given the task of analyzing our menu to improve efficiencies in BOH operations. We needed to improve costs in both product and labor. I revamped our core menu (lunch & dinner), introduced an entirely new brunch menu, rolled out 4 seasonal inserts a year and produced new recipe formats for more accurate execution. I also consolidated our buying power across the country to reduce overall costs by negotiating new contracts with our main line distributor, national produce and seafood companies. During that time, I was also involved in the development of a new concept the company was opening, Taco Guild. Additionally, I was a culinary advisor to the education board for Le Cordon Bleu Culinary school in Scottsdale, AZ. I served from 2011 to 2013 and was honored for the appointment. I value the importance of education and the role it plays for individuals who want to develop and grow their careers.

Director of Operations, Concept Chef - Taco Guild

As long as I can remember, from the time I was a little boy, the best tasting food came from local farms. During the development of the Taco Guild concept, it was important to me to source locally grown, organic product. I also spent time south of the border researching the flavors and cuisine of Mexico. Within 3 months of opening, Taco Guild was recognized as having some of the best tacos in the country. Featured on CNN, ABC, and local broadcasts, I am extremely proud of the work I accomplished in the opening of this concept.

Senior Director, Dining Division Culinary Operations

As an member of the executive leadership team, I am responsible for being a liaison between multiple departments including dietary, procurement, branding, sales & marketing, IT and finance. Major projects have included purchasing category rationalization, order guide management, service alignment and operational excellence management training. In addition, I manage and produce a dining services roadshow that travels the country. Segments include in service training, sanitation standards, vendor partnerships, cooking techniques and sales & marketing initiatives.

ServSafe Certifications

Registered ServSafe Instructor

Registered ServSafe Examination Proctor

ServSafe Certified Manager

Safe Food Handling practices and knowledge is critical to insure the safety and quality of product being served. I take that responsibility seriously and am committed to that expectation as a chef. Being up to date on the latest safe food handling procedures is important to me and I am not only proud to be ServSafe certified, I am also certified instructor and registered examination proctor.

Please feel free to look me up on the web or visit me on linkedin. Below you will find links to TV appearances, print and interviews I have done over my career.

VIDEO:

• http://www.thelistshow.tv/the-list/localist/phoenix-localist/around-phoenix-the-best-tacos-in-america

• http://www.cox7.com/su-vida/taco-guild

• http://www.kpho.com/video?clipId=9707836&autostart=true

• https://www.youtube.com/watch?v=atxU2EooAOo

• https://www.youtube.com/watch?v=ZE_f9_PLKJM

PRINT:

• http://eatocracy.cnn.com/2014/04/07/best-tacos-in-america/?sr=fb040714tacos130pStoryGal

• http://www.travelandleisure.com/articles/best-tacos-in-america/4

• http://www.azcentral.com/story/entertainment/dining/2014/04/03/taco-guild-best-tacos/7274937/

• http://www.azcentral.com/thingstodo/dining/articles/20131115new-eatery-aims-stand-out-from-taco-competitors.html

BLOGS:

• http://restaurantliveaz.com/2014/03/taco-matt/

• http://kevinhearne.com/the-taco-guild

• http://www.eatspeaksf.com/eatspeaksf/on-the-road/