Matthew Rissling, Sous Chef
Matthew Rissling was born in Victoria, BC, in 1976 and, like many cooks and chefs of his generation, grew up watching cooking shows on PBS.
After high-school, Matt started washing dishes and making sandwiches in a small café, knowing at the time that this was the only path to take. Later, a few years running the kitchen at a busy seafood restaurant only cemented his desire for more.
He spent the next few years working through the line at Milestones, learning to work both very quickly and with precision. Wth his second child on the way, Matthew started the process of earning his Red Seal. Days after the birth of his son, Matt received news that the studying and years of practice had paid off and was awarded his Certificate of Qualification in 2003.
He earned a position in the restaurant of the yet-to-open Marriott Victoria, Inner Harbour. This not only opened him up to a new world professionally, but also stimulated a greater passion for all things food. From here, he was able to come to the Marina Restaurant, where he is still striving for his best.
As an active member of the Vic West Community Association and the Vic West Food Security Collective, Matthew believes in the idea of fostering local supply and organic production methods, and supports this not only through an urban garden plot of his own, but through an organic permaculture garden at Banfield Park. Matthew’s most notable planting is a 6 foot mulberry bush which should produce fruit any year now.
Matthew lives in Victoria with his wife, daughter and son.