Chef Profiles (Special Advertising Section)



Executive Chef, Jackson Rancheria Casino Resort 12222 New York Ranch Rd, Jackson • (800) 822-9466

Executive Chef Matthew Broucaret was born and raised in San Francisco, where he graduated from the prestigious Culinary Academy. With four generations of farmers on one side of his family and a French-Italian heritage on the other, Matthew was born to have passion for food as a way of life. Studying under world class chefs Thomas Keller, Laurant Manrique and Dan Silverman, and working as a chef at restaurants such as The French Laundry and Bouchon in Napa Valley, Matthew refined his cooking techniques and solidified his passion for ingredients through wine pairing dinners and a farm-to-table focus. He expanded his scope of Culinary Management during his tenure as Executive Chef of the Lulu Restaurant Group, where he developed retail product lines and a cook book. The core of Matthew’s success lays in his unwavering enthusiasm for ingredients and refined cooking technics that let the flavors shine through.


Executive Chef, Morton’s The Steakhouse 621 Capitol Mall, Sacramento, CA 95814 • (916) 442-5091

For Morton’s The Steakhouse Executive Chef James Hoatson, delivering Sacramento’s premier steakhouse experience is a task not to be taken lightly. An Army veteran of Operation Desert Storm, Chef James draws from 18 years’ experience as a chef when serving USDA Prime-Aged Steaks and fresh seafood to his guests. His previous experiences include working as a chef at Morton’s Las Vegas location and more than a dozen years at N9NE Steakhouse on the Las Vegas Strip. Throughout his career, James had the honor of serving a multitude of high-profile guests, including President Bill Clinton, Joe Montana, Floyd Mayweather Jr. and many others. As a chef, he describes his favorite culinary arena as classic American steakhouse fare – making James a perfect fit for Morton’s. A self-described family man, James loves spending time with his wife, young daughter and three dogs.

Classique catering chef



Working in a kitchen is a family tradition; starting in the early 1900’s, Executive Chef Michael Hagerty’s great-grandfather was a restaurateur in San Francisco and passed the culinary torch down through the generations. Working his way from the ground up, Chef Hagerty started his career at the Convention Center over 32 years ago as a dishwasher. Hagerty’s innate ability, imagination and creativity have helped earn Classique Catering “Best Caterer in the Sacramento Region” eleven consecutive years by the readers of Sacramento Magazine. As the Farm-To-Fork caterer of Sacramento, Chef Hagerty creates seasonally inspired dishes often based on the classics with a contemporary twist. Setting him apart from many other great chefs is that he produces these plates for thousands of people per event and over a half a million guests annually, more than many chefs will serve in their lifetime. Chef Hagerty actively partners with Green Restaurants Alliance of Sacramento (GRAS) and their composting program, which gives back to local farmers and promotes a ‘green’ kitchen. On top of all this, he remains active in the community by serving as a judge and mentor for the California Restaurant Association’s annual ProStart Competition among high school culinary students. Stop by the Convention Center kitchen and see Chef Hagerty in action.





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