Rising Star Chef Matthew McGhee of RANGE - Biography

Washington, D.C.

November 2014

Originally from New Jersey, Mattie McGhee began his path to the kitchen as a simple search for a paying gig during his community college studies. He picked up some shifts at the local Hilton hotel cafeteria, and quickly realized his interests lay far more in food than collegiate endeavors. Wanting to expand his culinary skills, McGhee headed to New York and the Culinary Institute of America. McGhee furthered his education by completing the prestigious apprenticeship program at The Greenbrier Resort in West Virginia under Chefs Richard Rosendale and Michael Voltaggio. McGhee then moved to New York City where he worked at the Waldorf Astoria’s Peacock Alley, and completed stages at several Michelin-starred restaurants. In 2008, McGhee was invited to return to The Greenbrier as Sous Chef of the Main Dining Room and was quickly promoted to Chef de Cuisine, while he developed his modern approach to classical cuisine. In 2011, McGhee moved south to become Chef de Cuisine of Angle, located in the five-star five- diamond Ritz-Carlton Palm Beach. There, McGhee furthered his interest in partnering with local farms, finding the freshest possible ingredients while supporting local suppliers. In 2013, he joined Bryan Voltaggio to helm RANGE in Washington, D.C., where he remains dedicated to local purveyors and showcasing his refined yet whimsical style of modern American cuisine. Just a year later, McGhee earned a StarChefs Rising Star Chef Award for his work at the restaurant.