By Lian Bunny
News Editor
Presentation and flavor. These are the two aspects that allow Mat Snyder, the new chef at The Clubhouse Restaurant, to call himself an artist.
“I wouldn’t put anything out that I wouldn’t put my name on and that’s what keeps me excited, trying new things,” Snyder said. “It makes things fun.”
To keep his job interesting, Snyder said he likes experimenting with “fusion foods.”
According to Snyder, this new food concept that has developed over the last 15 years mixes flavors and textures of different cuisines.
Snyder has degrees in food and beverage management and professional cooking from The Culinary Institute of America in St. Helena, California.
Snyder heard about the job from Topper Clemons, The Clubhouse Restaurant’s manager. According to Snyder, the two have known each other for about 20 years after they met working together in Ellicottville.
Amanda Saeli, a sophomore marketing major and 7-year vegetarian, said, “I’ve only been there once. I thought the food was pretty good. I remember there being limited menu options just because that’s how it always is for me at like every restaurant.”
According to Snyder, he is planning on making a few changes to The Clubhouse’s menu.
“There’s always room for improvement everywhere,” Synder said. “I wouldn’t say we are going to change a lot, but I would like to get to a point where we’re adding new things that everyone will enjoy – young and old alike. Not to say that we’re changing old classics, because a classic is a classic for a reason.”
People have become more concerned about their food’s health nowadays, which facilitated these updates, according to Snyder.
“People are becoming more health conscious than years ago. I like to see things made with fresh ingredients,” Snyder said. “When you’re putting food into your body that’s what’s keeping you going. I would like to see some things coming out of The Clubhouse that are geared towards where society is going right now.”
The Clubhouse might add vegetarian options and update some of its specials with fresh ingredients and herbs, according to Snyder.
“The main thing I’d like to see is some more people up here and being excited about what they’re ordering – an old favorite off the menu or something new, vegetarian dish or fusion dish,” Snyder said. “For people to really look at it and say, ‘Wow,’ and when they taste it to say, ‘Wow,’ again.”
“I’m excited [for the vegetarian options], because being a vegetarian doesn’t necessarily mean you’re a health nut or a rabbit,” Saeli said. “I like veggie burgers or even just pastas with meatless options.”
Overall, Snyder said he is excited to see new faces around The Clubhouse enjoying the food and ambiance and having fun.
“No matter what you’re doing [it’s worth it], as long as you are putting out a quality product and having fun. If it’s not fun it’s not worth doing.”
