Katherine Sacks: What brought you to Coi?
Matt Tinder: I took a job with Christopher [Kostow] and did Meadowood. Meadowood was awesome, I was fishing a lot and like living in Napa, but one year was enough. I’m originally from Hawaii; being from a rural place I can go rural, but I wanted to come back to the city. I felt like I wanted to go more corporate, felt like I got bored after awhile. Here I get to do different styles, it keeps me occupied.
KS: How much do you affect the pastry programs at Daniel Patterson’s other restaurants?
MT: It comes and goes with the season and the chef. Sometimes the chefs, like Haven, choose more of their own desserts and I'll help do the bread programs. It could be as little as consulting and as much as they fire a chef and they get a new chef and I'm on support. It’s all about matching the chef’s food.
KS: What has been the most challenging thing you’ve done?
MT: Leaving Meadowood was my hardest decision. Anytime I leave a place I feel like it’s a hard decision, it has more to do with at building something and then leaving it behind. It's nice when someone comes behind you and pushes what you did forward.
KS: What are you most proud of?
MT: I guess I am proud that I have worked hard and gotten to a place where I have worked and get to work and be friends with some of the best guys in the world or the best in my field.
KS: What are the three elements of pastry success?
MT: Enjoying failure, I enjoy throwing it away, I enjoy knowing the next time it will be better. Humility, knowing that people come to eat food and steak. Being a team player. Being in it for the long haul; it takes so long to get anywhere near being a master of this craft.
KS: Where will we find you in five years?
MT: Eventually I want my own place. I would love to have a bakery. I'm happy here, but I'll probably be working on my own space by then.