SS Electric Unicorn
HEAD COOK: Matthew Mayfield
COMPETITION: World Seafood Championship
I graduated from the international culinary school at the art institute of Dallas with my culinary arts degree. From there I worked under Chef Mikel de Luis, master of Contemporary Spanish cuisine, at Cafe Malaga in Mckinney, Tx. Then I worked under Chef Anthony Bombaci, James Beard Award Winner 2007, at Nana Restaurant, Dallas, Tx. From there I moved to East Texas to begin my journey as Executive Chef. As Executive Chef of Sulphur Springs Country Club, I have been able to compete in many cooking competitions and winning the netbio steak cookoff twice, winning the 2019 SSCC chili cookoff, and as a team with Logan Vaughan finishing 4th in the Steak category in the WFC.