Edible Monterey Bay

Matt Glazer’s life after the Big Sur Roadhouse

8f510cda-10f3-4c78-9b5b-6d3aad15c04cJune 2, 2015 – Chef Matt Glazer, formerly of Big Sur Roadhouse, is back to work following a long break. He’s currently bartending during the day at Fernwood Resort and hosting in the evenings at Deetjen’s Big Sur Inn.

But the New Orleans native—whose wife is due to give birth to their first child any day now—is also working to start up a new company called Glazer Food & Beverage Consulting. “It’s not exactly going to be a catering company,” he said, though one of his first gigs was catering the VIP tent in association with WhistlePig Rye at the Sonoma Historic Motorsports Festival last weekend. 

Glazer’s idea is to build on his restaurant experience both as a chef and as a manager to create a company that will consult on menu creation and other F&B tasks like staff training and English/Spanish cross cultural communication. 

“I want to focus on family life and try to help raise the kid as much as possible,” he says, adding that his plans don’t include spending long hours every night in the kitchen. 

However, the popular chef remains open to putting on an occasional Pop-Up Dinner in the Big Sur area and working on small scale food events with his many friends. 

Meantime, if you’re looking for an authentic New Orleans-style Bloody Mary or Sazerac cocktail, Glazer has purchased a bottle of Peychauds bitters and would be happy to mix one up for you at Fernwoods.

 

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