The Cincinnatian Hotel and Palace Restaurant are welcoming a new executive chef!

Chef Matthew Beaudin is a 2005 graduate of the Culinary Institute of America. Since then, he has worked around the world in such places as Hong Kong, China, the Caribbean and recently in the Central African Village of Musanze in Northern Rwanda.

He honed his expertise and technique at such prestigious properties as the Mt. Washington Hotel in Bretton Woods, NH, The Broadmoor Hotel in Colorado Springs, CO, The Ritz Carlton in Sarasota, FL and Lauberge du lac in Lake Charles, LA and most recently, as Executive Chef at the Gaylord National Resort and Convention Center in Washington D.C.

Beaudin has also participated in such prestigious events as the Certified Master Chef exams administered in Hyde Park, NY by the American Culinary Federation and has had the pleasure to volunteer his time alongside such great chefs as Emeril Lagassi & at the James Beard Holiday Auction at the Essex House.

"Chef Matthew is an outstanding culinarian, teacher and humanitarian and I am very much looking forward to his contributions to the hotel and the City of Cincinnati." said Martin Pittman, Managing Director of The Cincinnatian Hotel.

Chef Matthew is preparing new menus to be introduced in the coming weeks for every aspect of The Cincinnatian Hotel, from the fine dining Palace to the causal yet elegant Cricket Lounge and the Cincinnatian's legendary Private Dining & Meeting venues.

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Butter & Thyme Poached Rabbit Loin pan seared and served with a Slow cooked

White Bean Ragout, Sous Vide baby carrots and a Sweet Burbon Demi Glace

Spring heirloom tomatoes, Pickled english cucumber and Fennel bulb, Frisee greens, crisp fennel

fronds,Sweet Satsumas & Jumbo lump crab tossed in a light lemon and olive oil vinagrette with

 sea salt and fresh cracked black pepper. 

Cedar seared scallop on slow cooked duck confit with a sweet corn pancake and poblano cream sauce. 

Surf and Turf Carpaccio: Salmon Gravlax & Beef Carpaccio pounded out and topped with fresh ground black pepper, Sea Salt, Olive Oil and fried Capers. Served with a sald of Frisse and micro mustard as well as bulls blood. Topped with house made shallot pickles and herb vinnagrette.

Click HERE to view the photography.