WOBURN, MA – With over three decades of culinary experience and impressive accolades won during Food Network competitions and culinary contests across the globe, Stephen Coe joins the Matadora team as Executive Chef. He brings with him an unceasing attention to detail, dedication to local and sustainable sourcing, and a driving determination. “We are thrilled to welcome Stephen to the great team at Matadora. Along with his incredible culinary talent, he brings an energy and excitement that will appeal to our dinner and hotel guests as well as our local community,” remarked Mike Chouri, general manager of Hilton Boston/Woburn, in which Matadora sits.
A graduate of both Johnson & Wales University (Culinary Arts) and the Institute Francais des Alpes in Annecy, France (French Food & Language), Chef Coe’s international studies proved a solid foundation for a dynamic career. Following culinary school, Chef Coe took on a diverse array of roles that ranged from chef positions at Greater Boston’s acclaimed BOKX 109 American Prime steakhouse to Topper’s at The Wauwinet (Nantucket), The Country Club (Brookline), The Martini House (Napa Valley), and most recently, as opening chef of Mirbeau Inn & Spa at The Pinehills. He also owns and operates Defined Palate Catering and is a passionate food truck owner, operator and consultant. His food truck, SWAT Culinary Assault Vehicle, is fashioned from a SWAT truck he picked up at auction and serves indulgent eats with high-impact flavor. In addition to his food truck, Chef Coe has consulted for Food Truck Nation and helped concept other trucks including Lobsta Love and Grilled Cheese Nation.
Competitive by nature and never one to shy away from a challenge, Chef Coe has cooked on more than 100 stages worldwide and emerged victorious from multiple Food Network shows, including Chopped’s “Ultimate Redemption Challenge” and “Grill Masters” as well as Tyler Florence’s Recipe Contest. His lengthy list of accolades also includes titles at World Food Championships, World Bacon Championship, American Culinary Foundation’s Boston Chef of the Year and more.
New Dishes at Matadora
Helming the kitchen at Matadora will be Chef Coe’s first venture into Spanish cooking and he’s excited to infuse his creativity and energy into some of the tailored tapas offerings and steakhouse dishes for which Matadora is known. The modern Spanish restaurant specializes in tailored tapas and flavorful cuts of meat and fish from the kitchen’s centerpiece – a custom, wood-fired grill. “I can’t wait to get behind the line at Matadora. I love Spanish food and have many creative ideas percolating for new dishes and as enhancements to the already awesome dishes on our menu. I look forward to sharing my food and approach with our local guests, those who live in and around Woburn, and folks who are staying with us in the hotel,” said Coe.
Among the new dishes he’s introducing are Spanish-Style Grilled Oysters featuring open-fired roasted local oysters, chorizo, fennel & bee pollen, manchego crust, tomato and cilantro fondue served tableside on a yakitori style grill. The Smoke Show is Chef Coe’s Spanish take on tortellini with mostarda fruits, reduced grape juice and fresh Mahon cheese. A Valencian Paella of rice, fish, meats and spices will be another new addition – perfect for family and social gatherings. Among Matadora’s signature dishes that will continue as menu highlights are a curated selection of Spanish meats, cheese and olives; tapas favorites like Shrimp Toast and Basque Street Corn; entrees from the wood-fired grill including Spanish-Inspired Grass Fed Burger, Vermont Raised NY Strip and Rare Yellowfin Tuna; and classic Spanish desserts such as Hot Churros and Cantabrian Ricotta Cake. Chef Coe will be behind the line this Valentine’s Day and has created an enticing menu with a range of tapas and entrees including Grilled Octopus Carpaccio; Pear & Mascarpone Sacchetti; Filet Mignon & Local Lobster; U-10 Scallops; and a Rib Eye Tasting. This a la carte menu will be introduced on February 4.
2 Forbes Road
Woburn, MA 01801