About Us
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It is with all this experience that Matt and his partners bring you this detailed presentation. Our commitment is to bring new food trends and an amazing ambiance to your event.
Matt Walsh's trip through the culinary world began when he graduated in 1984 from culinary school in Joliet, Illinois. He apprenticed under Chef Don Miller, National Chef of the Year ‘03. He then worked at hotels in Nashville, Detroit, Chicago, and Las Vegas. After graduating in 1988 from UNLV’s hotel program, he worked as a chef at properties in Tokyo, Tel Aviv and London's Cafe Royale. Matt was then hired as a chef instructor at Orlando's Valencia Community College and taught for 6 years. He then continued to hone his cooking skills and love for ice sculpting. Matt later founded Tanya & Matt’s Ice Creamiest and Ice Sculptures in 1990 and has been operating in the same location for the past 18 years. His culinary skills include ice sculptures, wedding cakes, fruit carvings and fine dining. |
