Executive Chef Matthew Lafountain
Recipe -for- Satisfaction
A
t Marsh’s Edge, St. Simons Island’s premier retirement community, the dining, community amenities and attention to member wellness enhance the active community lifestyle which allows their members to live longer, happier, healthier lives. A key ingredient in that winning recipe for member satisfaction is Executive Chef Matthew Lafountain. Matthew became well-known on Sea Island and St. Simons Island for his leadership as the Sous Chef at the Georgian Room, Sea Island’s 36
ELEGANT ISLAND LIVING
Forbes Five-Star restaurant at The Cloister, and as the Chef de Cuisine at Colt & Alison at The Lodge. Now under Chef Lafountain’s culinary guidance as Executive Chef, Marsh’s Edge provides full-service dining which emphasizes a variety of freshly prepared meals and elegant dining experiences to delight members. Born in Taipei, Taiwan, Lafountain was adopted at 6 months old by a family in Warsaw, Indiana. He grew up among corn fields in this northern Indiana town best known as the “Orthopedic Capital of the World” for its abundance of orthopedic manufacturing com-
panies. In fact, Matthew says, “I wanted to be an orthopedic surgeon. I’m very meticulous and detail oriented.” But those qualities are also important in the kitchen and he acknowledges that using those traits that has helped him get to where he is in his culinary career. His love for cooking began at a young age. If he wasn’t out playing sports with friends, he was in the kitchen with his grandmother helping her prepare homemade noodles, pies and biscuits. After high school, he attended college at Purdue University. One day while discussing his passion for cooking with a professor, Matthew learned about the Sea Island Apprenticeship Program.
