He’s stewed, steamed and sliced his way to victory; Vancouver’s Matt Stowe took the title of Canada’s Top Chef in last night’s nail-biter finale. The King of the Cactus Club Café banked $100,000 from SpongeTowels® paper towels, a GE Monogram kitchen worth $30,000, a custom installation by Caesarstone Quartz Surfaces worth $25,000, and (perhaps best of all) the season’s bragging rights!
Stowe currently serves as product development chef at Cactus Club Cafe, crafting the menu for Cactus’ cross-country expansion plan. A graduate of New York’s Culinary Institute of America, Stowe honed his craft at famed French restaurant, Lutèce. He went on to serve as Executive Chef at Sonora Resort in Richmond, British Columbia, where he helped nab the coveted Relais & Châteaux designation in 2009. During that same year, he also penned his first cookbook, The Tastes of Sonora Resort.