Lower Waterford, VT – December 2008 – Rabbit Hill Inn proudly announces the appointment of Chef Matthew Secich. Food Lovers may remember Secich from several acclaimed establishments, including The Inn at Erlowest on Lake George earning four stars from the Times Union), The Alpenhof Lodge, in Jackson Hole, WY (noted by critics as creating the best dining experience in all of Jackson Hole), The Oval Room in DC (receiving frequent raves in the Washington Post) and most recently, Charlie Trotters in Chicago.
His impressive culinary journey began as a young gold-medal winning student of Johnson & Wales Culinary. He then spent several years with renowned chefs domestically and abroad, including Master Chef Hartmut Handke, Patrick O’Connell at famed 5 Star The Inn at Little Washington, and Master Chef Craig Shelton at The Ryland Inn, the Mobil Four Star, AAA Four Diamond, Relais Gourmand restaurant in Whitehouse, NJ. In France, he studied at Restaurant Pierre Gagnaire, with Guy Martin at Le Grand Vefour, and with Raymond Blanc at La Manior Aux Quat’ Saisons.
After a one year sabbatical, Chef Secich has returned to the culinary stage. He now finds himself “at home” in the internationally acclaimed, AAA Four Diamond Rabbit Hill Inn, Vermont. Inspired by his uncompromising commitment to the freshest seasonal ingredients sourced from the best local farms, he brings a heightened dimension of fine creative cuisine to the Rabbit Hill Inn. Although there are strong French influences, his cooking style is without boundaries – beyond a label or description. Secich masterfully blends classical and new age techniques, unlimited imagination and artistry, topped with amazing attention to detail. He’s been know to create exciting offerings such as a Foie Gras trio with three Coca Cola accents on his frequently changing menu.
“Chef Matthew is a passionate cuisinier and artist, both on the plate and canvas. His paintings can be seen on the walls of the dining room as well as in the kitchen. We are thrilled to have this extraordinary talent at Rabbit Hill Inn” said owner, Leslie Mulcahy. Chef Secich’s philosophy is “When you cook with love and passion, everything is cooked to the brink of perfection. One can taste the passion.”
Rabbit Hill Inn is a premier 19 room full service country inn with a double AAA Four Diamond rating for lodging and dining and is a proud member of Select Registry, Distinguished Inns of North America, and Distinctive Inns of New England. Zagats comments say –“Sky high ratings…meals are amazing, accommodations incredible… lovely location. This just might be the most romantic place on the planet!”