Chef Matt Johnson
Chef Matt Johnson began his devotion for the culinary arts at a very early age. Born in Santa Monica, CA Matt was able to experience the best the coast has to offer. His parents were heavily involved with the Santa Barbara County wine industry and instilled a passion in Matt which led him to pursue his college education at the prestigious School of Culinary Arts and Hospitality Management right here in Santa Barbara.
After graduating top of his class, Chef Johnson embarked on a culinary tour of Europe. He studied, cooked, explored, and experienced the unique cuisines of Italy, Spain, Portugal and more, while working with some of the top culinary chefs of Europe.
Upon returning from Europe and wanting to embrace his roots of California cuisine and central coast wines, Matt traveled to San Luis Obispo where he began work at the famed Windows on the Water and exclusive Summerwood Winery and Inn. He also joined the culinary excellence of the team at Pebble Beach and Inn at Spanish Bay. This all culminated with him showcasing at the Masters of Food and Wine.
In 2008 Matt arrived in Santa Barbara and joined the elite team here at the San Ysidro Ranch. As the Executive Chef, his food philosophy shines: a combination of organic inspiration and culinary artistry. Matt and his team ensure that all dishes are perfectly executed and to the standard of 'The Ranch'. In 2014, Chef Matt was given the honor of creating a 5 course dinner at The James Beard House featuring SYR Myer Lemons. In addition, Chef Matt oversees production of a new line of Stonehouse Kitchen food items, including biscotti, granola, jams, and chocolate bars. Guests can now take home a reminder of their visit and have Chef Matt in their very own Ranch Kitchen.