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Matt Mimbs is an accomplished culinary professional with extensive experience in various roles within the food industry. Currently serving as Sous Chef at Reynolds Lake Oconee since October 2021, Matt has previously held significant positions including General Manager and Kitchen Manager at Len Foote Hike Inn from December 2017 to October 2021, and Food Production Supervisor at Kabobs, Inc. in early 2017. Prior to that, Matt worked at Reynolds Lake Oconee as Chef de Cuisine from November 2015 to January 2017. Additional experience includes a tenure at The Ritz-Carlton Hotel Company LLC from May 2010 to November 2015, where positions ranged from Cook III to Culinary Learning Coach. Matt's culinary journey began at The Blueberry Plantation as Sous Chef and was bolstered by an Associate’s Degree in Culinary Arts/Chef Training from Le Cordon Bleu College of Culinary Arts in Atlanta, earned between 2007 and 2008.