Chef Matt Russell was born in Lafayette Louisiana and raised in the suburbs of

Buffalo. He headed south to attend LaGrange College where he majored in sociology

with a minor in music. While in school, he developed a love for southern cooking. After a

brief stint working in higher education, Matt returned to his roots to show his city what

great food can be. He enjoys simple foods with bold flavors and describes his cooking

style as “gastro-bayou” and is experienced in all types of southern cuisines including

Cajun and BBQ. He is also well versed in south american cuisine and has backgrounds

in both casual and fine dining restaurants. Matt was part of the culinary team for the

Buffalo Marriott, located at the Lecom Harborcenter. As a Executive Sous Chef there,

he helped lead the property’s culinary operation to achieve number one status in North

America in multiple categories including food quality and guest satisfaction. Matt has

paid his dues in the region cooking at various levels but is pleased to have found a

home as the Executive Chef of Cowboy on the Lake on the Lake.