Cumberland, RI – Prominently featured in The Inner Circle, Matthew Thompson is acknowledged as a Pinnacle Professional Member Inner Circle of Excellence for his contributions to Transforming Culinary Excellence in Contract Food Service.
Matthew Thompson has established himself as one of the nation’s leading culinary innovators, combining world class culinary expertise with a passion for sustainability, hospitality, and improving health & wellbeing outcomes through food. As Chief Culinary Officer and a founding member of Phoenix3 Collective, he is redefining dining experiences across senior living, healthcare and corporate dining by demonstrating that exceptional cuisine can also support more wholesome lifestyles.
Since helping launch Phoenix3 Collective in 2024, Mr. Thompson has led culinary and dietary operations across the portfolio. He oversees enterprise culinary operations, mentors chefs and culinary teams, collaborates with registered dietitians to develop diet and texture standards, and works closely with supply chain partners to responsibly source high quality ingredients. His focus on creating flavorful, health forward menus has elevated hospitality standards while enhancing the dining experience for residents, patients, and guests nationwide.
Mr. Thompson also serves as principal of Rooted Impact Consulting, advising organizations on sustainable food systems, food equity, and responsible sourcing strategies. In addition, he co founded ROME Seed Co., a chef crafted, regeneratively sourced food venture dedicated to promoting sustainable agriculture and healthier communities.
He earned a Master of Business Administration from Johnson and Wales University and a Bachelor of Science in Computer Information Systems and Business Administration from Bryant University. Further strengthening his expertise, he completed a certificate in lifestyle medicine through Harvard Medical School and earned a plant based culinary arts certification from the Food Future Institute. His professional credentials include recognition as a World Certified Master Chef through WorldChefs, is a member of the Association of Chefs’ Societies, Executive Chef and Culinary Administrator certifications from the American Culinary Federation, and the ProChef III certification from The Culinary Institute of America.
Throughout his distinguished career, Mr. Thompson has transformed foodservice operations on an extraordinary scale. As co founder and Chief Culinary Officer of Harvest Table Culinary Group, he led a diverse team built around scratch cooking, whole foods, and sustainable practices. Earlier, during his 25 year career with Aramark, he directed sustainability initiatives across the Northeast and successfully revitalized many campus dining programs.
Among his most significant contributions is the development of the industry’s first Culinary & Hospitality Standards in partnership with the International Council on Active Aging, a groundbreaking framework that has helped elevate dining quality in senior living communities.
Mr. Thompson’s leadership has earned numerous honors, including the 2025 Innovation Award from Senior Housing News for developing the International Council on Active Aging Culinary and Hospitality Standards, the Sustainable Pioneer Award from Long Island University, and additional recognition from educational and professional organizations for his innovation, sustainability leadership, and service. He is also proud to have earned the rank of Eagle Scout.
Beyond his professional accomplishments, Mr. Thompson serves on the board and steering committee of Farm to Institution New England, supports Food Solutions New England, contributes to the American Culinary Federation as a speaker, coach, and chef network developer, and volunteers with St. John Vianney Church in Cumberland, Rhode Island. He enjoys traveling and spending time with his family, drawing inspiration from his mother’s four decades of service as a nurse and his father’s career in technology.
Looking ahead, Mr. Thompson is committed to advancing the food as medicine movement by expanding access to medically tailored meals and sustainable food systems that improve health outcomes for older adults and healthcare populations. Guided by a philosophy of collaboration over competition, he believes food has the power to transform lives and that meaningful success comes from building strong relationships, pursuing ambitious goals with courage, and using one’s talents to serve others.
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