Chef Matthew Scott

Staff photo

One of the longtime leaders in the Fayetteville food scene is under new leadership in the kitchen.

Bordinos has tabbed former sous-chef Matthew Scott as their new executive chef.

Scott, who had been working in Washington DC working under James Beard Foundation Award winner Michael Richard at his acclaimed Central restaurant, returned to Bordinos early this year to take over the kitchen he worked in for nearly five years under former chef Greg Esmond.

Scott was born and raised in Manhattan, Kansas, but fell in love with Fayetteville during a trip to visit a family member. Shortly after that, he took a job as a line cook at Bordinos, where he discovered his love for cooking.

In particular, it was the local food movement that he was introduced to during his time at the restaurant that initially sparked his passion.

“I loved how involved everybody was in the food scene, and how knowledgeable your average customers are,” he said. “Where I came from, people didn’t really care where there food came from.”

Moonfish dish by chef Scott

Courtesy photo

That interest in local food, which Scott credits partially to his time working under Esmond, has continued to be a strong influence in his own cooking.

Scott this month released his first menu at Bordinos, and its dotted with meat, produce, and other ingredients sourced from farms from around the region.

“We’re getting the lamb for our grass-fed local lamb shank from Wynn Farms out of Missouri,” he said. “We’re doing grilled Arkansas peaches with a maple honey gastrique sourced with local honey.”

Produce from the Fayetteville Farmers’ Market, and local meats from Grass Roots Co-op are also a large part of Scott’s vision for the menu.

Longtime Bordinos owner Joe Fennel has nothing but high praise for Scott.

“We are extremely excited to have Chef Matt back with us, and know our customers will be equally pleased,” he said. “A chef has to be an artist, with great passion for the food he creates. He also has to be a teacher with the desire and patience to share his passion and skills with those whom he leads. Matt is all of this.”

Scott’s new menu can be found at Bordinos.com, and while it’s definitely appetizing reading material, it’s much better experienced in person.

Bordinos is open for lunch Tuesday-Friday from 11:30 a.m. – 2 p.m., brunch on Saturday and Sunday from 10 a.m. – 2 p.m., and for dinner Monday-Thursday from 5-10 p.m., and Friday and Saturday from 5-11 p.m.