Meet Q. Matisse’ Myers of Bernasconi Culinary Consulting Group

Today we’d like to introduce you to Q. Matisse’ Myers.

Thanks for sharing your story with us Q. Matisse’. So, let’s start at the beginning and we can move on from there.
Education
1999 Associates Degree, Culinary Arts, Johnson & Wales University
2002 Bachelor’s Degree, Hotel Restaurant Management and Institution, Johnson & Wales University
2004 Bachelor’s Degree, Dietary Nutrition, Johnson & Wales University

Achievements and High Profile Events

Recognized for contributions and achievements in local media publications including: Food Network Star, Guy Grocery Games Winner and Champion 2018 and 2019, Restaurant Informer Rising Star 2018, Coca Cola & Thrillist best recipes paired with Coca Cola commercial, Springer Mountain Farms Featured weekly chef of the month. Atlanta Eats one of the best up and coming Whiskey & Bourbon Gastro Pub in Buckhead, Winner and Champion Of Chomp & Stomp Chili Cook off 2017, Zagat’s 8 Secret Chef Weapons in Atlanta 2015, Voted in the top five of Atlanta’s Best Burgers With Buck by Fox 5 News 2016 Culinary Instructor at Johnson & Wales University. Event Chef for Charity Rally Foundation for Childhood Cancer Research. Culinary consultant R&D Chef for Quintessential Brand Development Company. Earnest and Young annual black history month culinary Chef participate and sponsor. Private event Chef to the Coca Cola executive company investor relations group division.

Chef Q. Matisse’ Myers, the founder of the Bernasconi Culinary Consulting Group, LLC. Born and raised in Brooklyn, New York and its surrounding boroughs.

Growing up in Brooklyn, New York, the vast knowledge and encounters of this diverse melting pot helped me cultivate the concept of creativity within different ethnic cuisines. From Kosher cooking teachings to my diverse family background upbringing in a Panamanian, Caribbean, Greek, West Indian and Italian influenced household, My spice of life and food was sparked by Ena Bernasconi grandmother. I started cooking at seventeen while attending an adjunct program at a vocational trade school while in high school. Even though I was never considered the “star” of the class I always fought to be the leader in every category. I had a lot of teachings from my grandmother Ena Bernasconi and aunt Claudette Moustakis who created themed menus and decor for Women’s Day Magazine. I spent summers participating in many food competitions around the greater New York and Southern States area. Johnson & Wales University played a big part in my development from being a member of the universities adjunct chef instructor as well as a member of the junior ACF competition culinary Olympic Team, all before my junior year at the university. I traveled and studied vast local and ethnic cuisines throughout New York State to the Southern states, include low country cuisines in South Carolina, North Carolina, Florida, Alabama, and Georgia.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Definitely a rough road with being of color. In this field respect and recognization was only seen in the high-end five-star establishments which barely had chefs of dark melanin. Nowadays there are a little more freedom but the field is oversaturated by these fly by night food games shows and culinary degrees that you can get online. I do believe we all advance in technology and in creative demand for society satisfaction. But the skill set of knowing vast cuisines, cooking techniques and living food lifestyle is leaving because of the vast obstacles of super restaurant franchises, demand of food to be cooked and served faster because of the consumers on the rush and celebrity personalities with no restaurant experience. This is now become more of managing key holders to the buildings than the need for creative chefs.

Bernasconi Culinary Consulting Group – what should we know? What do you guys do best? What sets you apart from the competition?
The Bernasconi Group is a culinary consulting group that works with small mom and pop food eateries that need help with staff training, menu development, food branding concepts, restaurant startups, catering events and personal chef demos.

What sets us apart is the giving back to the small restaurants and getting them together to be successful in their longevity of there business. There is not a lot of affordable help for small business. So we work towards the aid of all startups and existing business. We cater to all with a diverse signature menu tailored to of consumer whether you’re spending a small amount of money to large amount we work hard to give an experience that you can remember as well as tips when booking us as a catered event or personal chef.

What is “success” or “successful” for you?
Easy teaching and educating the next person or people to do their jobs or handle business better the right way for them to be successful in their endeavors.

Contact Info:

• Website: www.bernasconigroupllc.com
• Phone: 678-744-6008
• Email: sales@bernasconigroupllc.com
• Instagram: chefqmatisse
• Other: Food network Champion/ Guys Grocery Games seaon 20 episode 5 and 9 ($5 dollar price check)

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