CUMBERLAND, RI, June 10, 2026 /24-7PressRelease/ -- Matthew Thompson has been selected for inclusion in Marquis Who's Who. As in all Marquis Who's Who biographical volumes, individuals profiled are selected on the basis of current reference value. Factors such as position, noteworthy accomplishments, visibility, and prominence in a field are all taken into account during the selection process.

Mr. Thompson has established himself as a leading authority at the convergence of three domains that have rarely been combined in a single career: world-class culinary mastery, clinical diet and lifestyle medicine, and sustainable food systems, combined with enterprise-scale operational leadership. With a career spanning nearly three decades, he is recognized as one of the first World Certified Master Chefs to bring that distinction to the United States' senior living and healthcare dining.

As Chief Culinary Officer and a founding member of Phoenix3 Collective since 2024, Mr. Thompson leads culinary and dietary operations across the organization's verticals in senior living, healthcare, and corporate dining. He collaborates with supply chain teams to source responsible ingredients, partners with registered dietitians to design diet and texture protocols, and develops flavorful food experiences that evoke traditional memories without relying on excess sodium, sugar, or unhealthy fats. He engages directly with diners to gather feedback and evolve hospitality standards, travels frequently to oversee operations at enterprise locations, and mentors the next generation of culinary professionals. In this capacity, he serves as Chief Culinary Officer of Restaura Hospitality, the senior living brand within Phoenix3 Collective, where he continues to drive innovation in contract foodservice management.

Since 2020, Mr. Thompson has also served as Principal at Rooted Impact Consulting, advising organizations on sustainability and food equity initiatives, and he is co-founder of ROME Seed Co., a chef-crafted, regeneratively sourced food venture.

Earlier in his career, Mr. Thompson co-founded and served as Chief Culinary Officer of Harvest Table Culinary Group from 2017 to 2024, where he led efforts to transform higher-education dining by emphasizing whole-food ingredients, scratch cooking, and sustainable practices. Leading a team of more than 600 across eight partner sites and stewarding a $375 million operation, his leadership helped redefine collegiate dining across multiple campuses.

Mr. Thompson's tenure at Aramark from 1999 to 2024 included progressively more senior roles. As Northeast regional culinary and sustainability director from 2013 to 2017, he oversaw initiatives integrating sustainability into large-scale foodservice operations across a 65-site, eight-state territory. From 2006 to 2013, he served as director of operations and executive chef at Brandeis University, reviving a $25 million campus dining program. He ascended through earlier roles at Aramark and gained foundational culinary and hospitality experience within the Newport Harbor Corporation's collection of restaurants.

Throughout his career, Mr. Thompson has been recognized for his commitment to excellence and innovation. He has been a World Certified Master Chef through the World Association of Chefs' Societies and holds certifications as an executive chef and culinary administrator through the American Culinary Federation. His advanced credential is the ProChef III certification from The Culinary Institute of America, which required direct demonstration of advanced techniques before master chefs and registered dietitians.

Educationally, Mr. Thompson holds a Master of Business Administration from Johnson & Wales University and a Bachelor of Science in computer information systems and business administration from Bryant University. He further expanded his expertise with a certificate in lifestyle medicine from Harvard Medical School in Boston and a plant-based culinary arts certification from the Food Future Institute, among several other certifications.

Mr. Thompson's professional philosophy is rooted in collaboration over competition, a value shaped by mentors throughout his career, and he channels this ethos through active membership in industry organizations, including the World Association of Chefs' Societies. He serves on the board and steering committee for Farm to Institution New England, advancing direct farm-to-institution sourcing models that support local agriculture.

Outside his professional work, Mr. Thompson's civic engagement includes volunteering with St. John Vianney Church in Cumberland and supporting sustainable food systems organizations such as Farm to Institution New England and Food Solutions New England. As a speaker, coach, and chef network developer for the American Culinary Federation, he shares his knowledge globally while mentoring aspiring chefs through partnerships with Worldchefs.

Mr. Thompson's contributions have earned widespread recognition. Among his most notable honors are the 2025 Innovation Award from Senior Housing News, which recognized his development of industry-first ICAA Culinary & Hospitality Standards described as the senior living equivalent of Michelin stars, and the Sustainable Pioneer Award from Long Island University for his leadership in advancing campus sustainability. He has also been recognized by educational and professional organizations for his commitment to innovation, sustainability, and service, and is an Eagle Scout.

Mr. Thompson draws inspiration from his family's legacy: his mother's four-decade nursing career and his father's work as a computer scientist. Looking ahead, he is dedicated to transforming healthcare and senior living by championing the food-is-medicine movement through medically tailored meals and subscription models to extend healthspan for active aging adults. He also seeks broader reform within food systems by advancing sustainable sourcing practices that align organizational operations with consumer demand for local producers.

Mr. Thompson begins each day with an affirmation reflecting his mission: transforming individuals' cultural relationship with food by encouraging intentional choices that impact health and well-being. He approaches every meal, regardless of setting or technique, with curiosity rather than critique, viewing food as a deeply human experience shaped by accessibility and societal context. He believes a meaningful life is defined by pursuing ambitious goals with courage, that success comes through both individual effort and strong relationships, and he is committed to using his network and expertise to help others achieve their goals while advancing his own.

About Marquis Who's Who®:
Since 1899, when A. N. Marquis printed the First Edition of Who's Who in America®, Marquis Who's Who® has chronicled the lives of the most accomplished individuals and innovators from every significant field of endeavor, including politics, business, medicine, law, education, art, religion and entertainment. The suite of Marquis® publications, including Who's Who in America® and Who's Who in the World®, remains an essential biographical source for thousands of researchers, journalists, librarians and executive search firms around the globe. Marquis® publications can be viewed at the official Marquis Who's Who® website, www.marquiswhoswho.com.

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