Matthew Basford, executive chef of iconic Atlanta restaurant Canoe, has received the highest honor bestowed by Georgia-based poultry producer Springer Mountain Farms—its Celebrate the Chef Award. This award has been presented to a select handful of chefs that demonstrate culinary excellence, consistency in the dining experience and a commitment to the local community. 

“Chef Basford’s incredible passion for the culinary world and ability to seamlessly meld international flavors into his dishes really makes him stand out,” says Dale Faunce, marketing director at Springer Mountain Farms. 

Shortly after taking his first restaurant job in his late teens, Australian-born Chef Matthew Basford knew that he was headed for a career in the restaurant business. He was awarded Second Place in Tasting Australia in two consecutive competitions and placed in the Nestle Junior Chefs of Australia Competition, a yearly event that honors the top apprentices in the country. After completing his four-year apprenticeship, Basford was officially a "Qualified Chef", and traveled to the United States. He worked in New Orleans at the Maison Dupuy Hotel in the French Quarter and after Hurricane Katrina, started as a line cook in the Canoe kitchen. Basford worked his way up the ranks from sous chef to executive sous chef, to chef de cuisine, and finally in 2013, he was named executive chef of Canoe. Here Basford continues the legacy of the city’s longstanding bastion of fine dining and continues to make his mark by adding new dishes such as peppercorn crusted kangaroo loin, grilled duck breast with a twice cooked leg, and braised Springer Mountain Farms chicken. 

“I love working with a local company like Springer Mountain Farms that invests so heavily in both the quality of its products and surrounding community,” adds Basford. “It’s a real honor to be recognized by their team.”