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Meet Chef Matthew Ianetta

chef matthew ianetta at crowne plaza atlanta midtown

The Crowne Plaza Atlanta Midtown & Staybridge Suites Atlanta Midtown are pleased to introduce Executive Chef Matthew Ianetta! Chef Matt is an established leader in the hospitality industry with a career spanning more than a decade.

A Day in the Life

Having held various positions in the culinary industry from Restaurant Specialty Chef to Executive Sous Chef, Chef Matt contributes to the culinary service at the Crowne Plaza Atlanta Midtown. Matt oversees daily operations of the Crowne Plaza Atlanta Midtown’s banquets and catering for the hotel's 31,000 sq. ft. event space, including the SKY Room, which offers spectacular panoramic views of Atlanta. He is also responsible for overseeing all culinary initiatives, including operations at FIRST, the breakfast restaurant, and NEXT, the lunch & dinner outlet, THRIVE Farmers® Coffee Shop, and in-room dining.

Years of Culinary Experience

Matt has spent the majority of his career with Marriott International, where he was the Restaurant Specialty Chef at the iconic Atlanta Marriott Marquis before becoming the Executive Sous Chef of the Americas. There, he assisted in opening 5+ Marriott properties around the US before returning to the Atlanta Marriott Marquis as Executive Sous Chef.

During Matt’s time with Marriott, he performed on the 2006 Marriott New Orleans and Miami Task Force teams and was named Hotel Leader of the Quarter in both 2012 and 2015.

Matt then joined the InterContinental Hotel Group family in 2017, first as the Executive Chef of the Crowne Plaza Atlanta Perimeter at Ravinia, where he was the Senior Leader for 2 kitchens that supported $10 million in food sales. Matt then joined our team here at the Crowne Plaza Atlanta Midtown where he oversees the culinary teams supporting both Staybridge Suites and the Crowne Plaza.

Off the Clock

Matt’s culinary passion began when he used to cook with his Italian grandmother on Sundays. This inspiration drove him to turn his passion into his career. He received his undergraduate degree from the University of New Hampshire in Food Service Management prior to attending and graduating from the Culinary Institute of America, in Hyde Park, New York, in 2005. Matt has two sons, Zachary and Dominic. Matt is an avid Boston sports fan and visits New England frequently to see his mother, father, and sister.

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