Carlos Matos

Meet the Class of 2024: Carlos Matos

Carlos Matos’ career is defined by hard work and a continual desire to improve, underscored by a ‘first employee in, last employee out’ mentality. At Lantana GC, Matos is renowned for his consistency and quality, as well as his ability to experiment with and enhance the menus for breakfast, lunch, and dinner six days a week, alongside his culinary team.

Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?

Carlos Matos (CM): I feel very excited and honored to be nominated for this recognition. This achievement caught me by surprise. It shows that hard work pays off.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?

CM: Work hard with heart and passion. Always set a goal to be better than yesterday. Learn from your chefs and mentors.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?

CM: Every day is a challenge in our industry. The biggest challenge is how to deal with stress. I learned to manage this like an everyday situation.

C+RC: What are your future goals and your plan to achieve them?

Keep growing with Arcis! Become a Development Chef for our company and the Corporate Chef. 

C+RC: What inspired your career in the club and resort sector?

CM: To provide our members with the best quality and service and to coach the next generation.