Chef Matthew Hasier

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Chef Matthew Hasier Culinary concepts, plate-ups, and all around food business with Chef Mathew Hasier.

21/09/2026

This might get outta hand…😎🔪
Demonstrating a Tourné mushroom with a small cleaver.
Using a “birds beak” tourné knife is ideal, but it is ultimately all about the technique.
My method is backwards from traditional techniques, as I have discovered, but this video demonstrates that it can be done with almost any knife.
…..
Boning/filet knives are what I learned with, and feel the most comfortable for me.
I actually own a tourné knife. Only used it a few times 😂

09/09/2026

Notorious. Somehow a 14 inch slicing knife ended up on the magnet. No one knows whose it is so far.
Had to stuff mushrooms the other day.
Here we are.
I’m aware the tourne style seems backwards, but it’s how I learned the feel, and it works…
This could get outta hand.😃🔪🗡️🍄‍🟫

Couple months ago, took the lead on weekly features.Some of the work…Pictured here:- Chili Braised Pot Roast - Artichoke...
26/08/2026

Couple months ago, took the lead on weekly features.
Some of the work…
Pictured here:
- Chili Braised Pot Roast
- Artichoke Chicken Flatbread
- Sesame Seared Ahi Tuna
——-SWIPE FOR MORE——>

Though completely fork tender, the true rockstar of this plate was the RICH pan Demi. The smokey heat from the chilies paired with these glazed carrots was amazing. We of course served over a whipped potato, and it was finished with an “Elote Confetti.”🔪

+ Beef Shawarma
+ Salmon Wellington
+ South Indian Fried Chicken

Always a hit…🤌🔥🔪🍣

20/07/2026

For safety’s sake. Rotate and clean correctly.
😂🤣😂🤣🤷‍♂️🔪🔪🔪
follow my guy:
Selecta Hazey (Chef Matt)

Scallops étouffée.… It’s all there. The shellfish.The trinity (brunoise 🤷‍♂️). The stock (chef made shrimp). The roux (b...
13/07/2026

Scallops étouffée.
…
It’s all there.
The shellfish.
The trinity (brunoise 🤷‍♂️).
The stock (chef made shrimp).
The roux (brown. Not chocolate, we’re not making gumbo).
The rice (okay, I used Arborio and added turmeric, but it’s 🔥…AND LOOK AT THAT YELLOW AGAINST THAT PURPLE TUILLE🤩👌🤌).
creole

Duck.…..Give me a fatty protein, and I’ll put it on a plate with a rich polenta, just so I can cut through it all with t...
13/07/2026

Duck.
…..
Give me a fatty protein, and I’ll put it on a plate with a rich polenta, just so I can cut through it all with the balsamic vinegar and acidic blistered tomatoes.
Works.
Over and over again.
…..
Running features when you’re short on time means picking a flavor pairing you know works, and jumping out the plane.
I’ve used this setup for extremely rich porchetta as well as my version of salmon wellington, so duck seemed safe on this.
I will say duck is a unique flavor, and it could’ve used a little more finesse, possibly some herbal attention or even some heat. Next time.

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