The Washington Duke Inn & Golf Club recently appointed Cory Mattson banquet events chef. Mattson joins the Inn’s talented food and beverage team, reporting directly to Executive Chef Jason Cunningham. In his role, Mattson is responsible for all banquet event production, execution, presentation and service for guests. The Inn’s executive conference center hosts large-scale events ranging from weddings, corporate get-togethers and business meetings to smaller intimate gatherings, all utilizing the Inn’s banquet services.
“It’s very exciting to have Chef Mattson at the helm of our banquet culinary operations and we welcome him as part of the Inn’s food and beverage team. His 28 years of culinary experience in the Triangle and beyond will certainly be an incredible attribute to the Inn and to our guests,” Executive Chef Jason Cunningham says.
Prior to joining the Washington Duke Inn, Mattson was the corporate chef for LM Restaurants overseeing five restaurant concepts at 13 properties in Raleigh and the executive chef and director of food services at the University Club in Durham. He also boasts 20 years experience as the executive chef at Fearrington Village and AAA Five Diamond Award winning The Fearrington House Inn and Restaurant in Pittsboro. Mattson has received tremendous media coverage during his career and was included in two books: Great Chefs of the South and Top Chefs of the Triangle. He received his culinary degree at the Culinary Institute of America in Hyde Park, N.Y. He is also active in the community with fund raising initiatives and in global working food tours that have taken him to Europe, Venezuela, South Africa and Australia.