Matt, Executive Chef of the Anthem Country Club in Las Vegas, was featured in the January issue of "Vegas Golfer" magazine. The article is titled "Delicious and Diverse: Chef Matt Veit's Ever-Changing Menu Boasts Dishes for Everyone at Anthem Country Club."Quotes from the story include:
"Hard work and a desire to hone his skills propelled Matt Veit to the top at Anthem Country Club. The 29-year-old became the private golf club's executive chef last February and continues to raise the bar for excellence in the kitchen."
"Although Anthem is Veit's first country club setting, he has a lengthy resume from which to draw. The executive chef started cooking at 15 and never looked back. He attended culinary school in South Carolina and moved to Las Vegas to look for new opportunities, after having spent time as a personal chef on a yacht and a kitchen manager at several restaurants in Charleston, S.C."
The magazine also features Veit's recipe for Roasted Salmon with Wilted Swiss Chard, Fingerling Potatoes and Meyer Lemon and Cilantro Vinaigrette.
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