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Will Brown—Executive Chef
Originally from Kennett Square, PA, Chef William Brown started his culinary career unknowingly at the tender age of 14. Before attending the Culinary Institute of America in Hyde Park, New York, William worked his way up the ranks at Longwood Gardens in Kennett Square, PA. At only 17 years of age, William was the Chef de Cuisine of a 150-seat restaurant on the property of the world's premier horticultural showplace. Realizing that his passion for the culinary arts was undeniable, he decided to attend culinary school.
After attending the most prestigious culinary school in the country, William was offered a position as Sous Chef at Winterthur Museum and Country Estate in Winterthur, Delaware. The Museum is a 175-room du Pont family mansion, where he honed his skills through exposure to corporate and social functions, as well as by operating a 250-seat cafeteria. Winterthur also hosts an annual steeplechase named Point-to-Point and a weekend long GardenFair event, both hosting upwards of 15,000 people.
After moving to Atlanta in March of 2005 and a six-month stint as the Sous Chef of Table 1280 restaurant, he shifted to the catering division at the Woodruff Arts Center. Later, William became the Catering Chef and pressed his culinary team to settle for nothing less than unsurpassed quality and freshness. After four years in Atlanta, William was offered the position of Executive Chef at the Kimmel Center in Philadelphia. Originally from the area, he jumped at the opportunity to move closer to his family. In the summer of 2011, William came back to Longwood Gardens and is now the Executive Chef at the Terrace restaurant.
William strives to combine classical French and modern techniques as well as to incorporate local and seasonal ingredients in his menus. Attention to sustainable seafood and ethical food products is also at the forefront of his practice.
Matthew Anderson started his fascination with cooking at a young age working with his grandmother in her kitchen when he was a child. A Kennett Square native, Matthew got a job at Winterthur Museum, Garden & Library as a teenager. He started as a busser and dishwasher, moving up the ranks until he got a prep cook position in the kitchen. He continued working at Winterthur throughout high school and college.
After graduating from Johnson & Wales University in Rhode Island, Matthew continued his passion for food by working first in Bethany Beach, DE, as a line cook, and then after the summer season was over, coming back home to Kennett Square, where he worked at The Country Butcher.
In his first sous-chef position, he oversaw the catering department at the Country Butcher, and in his downtime, practiced butchery. He left the butcher and took a sous-chef position at The Stone Balloon Wine House in Newark, DE, where he really fell in love with cooking. At the Stone Balloon, he learned about farm to table and the seasonality of foods.
Matthew then took a job as a line cook with Restaurant Associates at Longwood Gardens in the 1906 Restaurant. He worked in 1906 for 2 years before taking a promotion as a sous-chef with Restaurant Associates at Winterthur.
Matthew worked at Winterthur for another four years, honing his skills in the catering world before his return to Longwood Gardens in the summer of 2016 as the Catering Chef. After nearly two years back at Longwood, Matthew has recently returned to 1906 as the Restaurant Chef.