Chef Mattie McGhee up in New Jersey, and began his culinary career path as a means to an end while studying at community college. He worked at a local Hilton hotel cafeteria and soon learned that he had a stronger passion for food than in collegiate endeavors. Eager to expand his culinary skills and education, Mattie headed to the Culinary Institute of America in Hyde Park, NY. Upon graduation, Mattie was invited to continue his studies in the prestigious apprenticeship program at The Greenbrier Resort under Chef Peter Timmons alongside Richard Rosendale and Michael Voltaggio. Upon completion of his apprenticeship, Mattie worked at the Waldorf Astoria in New York City, and completed stages at several Michelin-starred restaurants. In 2008 Mattie was invited back to The Greenbrier as Sous Chef of their Main Dining Room, the 300-seat flagship restaurant. While there he was quickly promoted to Chef de Cuisine thus running the entire main kitchen. After several years at The Greenbrier, Mattie moved on to the five-start five-diamond Ritz-Carlton Palm Beach resort, where he was Chef de Cuisine of Angle. During this time, he furthered his interest in partnering with local farms, and finding the freshest possible ingredients while supporting local suppliers. In 2013 Mattie joined Bryan Voltaggio as Executive Chef at RANGE in Washington, DC. It was during that time that Mattie earned a starchefs.com Rising Star Chef Award. When the opportunity presented itself for Mattie to open the redesigned and re-imagined Watergate Hotel he jumped at the chance to have start-up input on this iconic hotel.Wanting to find some work life balance, and to raise his new family in a peaceful and scenic location, Mattie found the perfect spot in Bath County. He is excited to join this community as the Executive Chef at Snead’s 1912 Steak. He is energized and ready to lead the team that will make Snead’s1912 Steak one of Virginia’s premier steakhouses and dining experiences. The legacy of Sam Snead will thrive under Chef McGhee’s direction.