Chef Matt Annand grew up in the Brainerd Lakes Area, working for local restaurateur Iven Hudalla at a local landmark restaurant over a period of 17 years. Eventually his passion led him to study at the Culinary Institute of America in Hyde Park, New York where he graduated with honors in 1997.
Matt’s travels took him to work at the Scottsdale Princess Resort at Restaurant Marquesa – a five diamond, four star restaurant which features the flavors of the Mediterranean Riviera. He then traveled to the California Wine Country to work as Sous Chef at the prestigious Auberge du Soleil – one of America’s top restaurants. He returned to work for the Hudalla’s as Executive Chef from 2001 until their restaurant came under new ownership in 2005.