Meet the Chefs
Chef de Cuisine
In elementary school, Matt Sramek was asked to ponder, “What do you want to do with your life?” For many of us, that answer doesn’t come until years later. Having quickly fallen in love with experimenting in the kitchen and creating new dishes, Matt’s dream was clear and the answer simple. Be a chef.
Sramek built up his culinary knowledge with weekly trips to the LA Produce Market and Santa Monica Farmers Market. Formal training included the California School of Culinary Arts, which led to positions at Hotel Bel Air, Bouchon Bistro in Beverly Hills and Amaya Restaurant at The Grand Del Mar.
An adrenaline rush pours through Chef Matt’s veins each time he steps into the kitchen for a service with his fellow cooks. The desire to create a perfect meal keeps pushing him to improve his skills. Matt says, ‘I’m looking forward to creating an immersive dining experience at AVANT.’
Margaret Nolan Carvallo,
Pastry Chef (Rancho Bernardo Inn)
Having come from a long line of sweet tooths, Margaret says in her large family, life thrived and revolved around the dining table. Her love for sweets was born during childhood, when tea parties and baking with Grandma were the norm. Today, after having trained at The California Culinary Academy in San Francisco, and working at The Lodge at Torrey Pines, The Ivy Hotel and Currant American Brasserie, this talented chef creates each dessert as though she were embarking on a fun new adventure.