Interview with Washington, D.C. Area Rising Star Chef Matthew McGhee of RANGE

Meha Desai: Why did you start cooking professionally?
Matthew McGhee: I needed a job that paid more than what I was making back then. I was going to community college and working in the cafeteria at The Hilton. On my days off I started working in the restaurant at the Five Diamond Hotel. It was there that I started to learn about food and I decided to go to the CIA after that.

MD: Who's your mentor?
MM: Rich Rosendale is just one of my mentors and also a good friend. With him it’s all about process: keeping the end in mind, mobilizing the forces in multiple kitchens. Rich taught me about being honest and having integrity in the kitchen. I also count Bryan Voltaggio a mentor.

MD: How are you involved in the local culinary community?
MM: Industry Takeover Night at Graffiato every month.

MD: What steps do you take in your restaurant toward sustainability?
MM: We do whole beast butchery here. 

MD: Describe your cuisine in one sentence.
MM: Progressive American. I wish I had staged in Europe. I reached out to set up a stage right before Rosendale moved to Greenbrier and he talked me out of it. I don't regret not going then, but it’s something I would like to do.