Cameron Mitchell Restaurant

Executive Chef

For some, running a restaurant is a business. For us, it is our calling. Our passion for food and fine dining comes first, business second. We are a chef-driven restaurant. For you, that means fine dining at its best. We invite you to join us for an unforgettable culinary experience.

Executive Chef Matt Paisley

Matt Paisley has been a raving fan of Cameron Mitchell Restaurants since he was a teenager attending high school and working at the Chef-O-Nette Diner in Upper Arlington, Ohio. During Matt’s senior year, he was assigned to write a school paper about an entrepreneur who has achieved success in a field in which he aspires to work – he chose to profile Cameron Mitchell.

His admiration for Cameron and the company inspired Matt to spend a year as a member of the Cap City team before earning a degree from the Culinary Institute of America. Matt worked for several years in Florida as a chef’s assistant and sous chef at The California Grill and Artist’s Point at Disney World. He returned to Columbus in 2011 and worked as a sous chef at Gordon Biersch before coming back to Cameron Mitchell Restaurants to open The Pearl where he worked his way up to executive chef. Matt then moved to Marcella’s Italian Kitchen at Polaris before moving to Cap City Fine Diner in Gahanna as executive chef.

Cooking has been a mainstay in Matt’s life – his great grandfather owned a bakery in Zanesville, Ohio in the early 1900s and the recipes have been handed down two generations. Matt spent many childhood hours alongside his mother in the kitchen learning and practicing his family’s recipes. When Matt isn’t in the Cap City kitchen, he loves experimenting with Latin, Asian and vegetarian / vegan cuisine.He is a self-proclaimed ‘chili head’ who doesn’t shy away from spice and always keeps a bottle of Sriracha on hand. Matt’s Latin and Tex-Mex recipes have become a favorite among his family and friends and are often requested of him at get-togethers.

Matt, his wife Kelly and son Camden live in Hilliard. They try to take every opportunity to spend time outdoors – at festivals or hiking and canoeing with family in the Athens, Ohio area. Matt is also a passionate fan of the Pittsburgh Steelers.

Matt’s advice to an aspiring chef: “Cook from the heart. If you cook what you’re passionate about, that love will show through your food.”