Matt Vawter

Chef Matt Vawter epitomizes a deep-rooted passion for food and community. Throughout his career, he has remained steadfast in his commitment to intentional sourcing and supporting local purveyors, a philosophy he continues to champion at his restaurants Rootstalk and Radicato in Breckenridge, Colorado. With accolades including being named a Zagat 30 Under 30 Culinary Game Changer and a 2024 James Beard Award for Best Chef: Mountain, Vawter's culinary prowess is matched only by his dedication to providing exceptional cuisine and genuine hospitality.

Vawter's culinary journey began at the age of fourteen, working at a local diner; by fifteen, he was apprenticing at the Colorado Mountain College Culinary Apprenticeship Program in Keystone Resort’s kitchens. Following a five-year tenure with Vail Resorts and a role as sous chef at The Cellar in Breckenridge, Vawter moved to Denver in 2007. He joined the culinary team at Fruition Restaurant, where he quickly rose through the ranks under the mentorship of chef Alex Seidel. Their partnership proved highly successful, leading Fruition to nationwide prominence. In 2014, Vawter and Seidel co-founded Mercantile Dining & Provision, a market and restaurant concept in Denver’s Union Station. During his time at Mercantile, Vawter was recognized with the StarChefs Rising Star Award and was a semi-finalist for Eater’s Young Guns.

Despite his Denver success, Vawter felt the urge to return to his mountain roots in Summit County. In December 2020, he opened Rootstalk in Breckenridge with the vision of providing an approachable, technique-focused, ingredient-driven dining experience to the local community. Eighteen months after opening Rootstalk, Vawter and his partners opened Radicato in the heart of Breckenridge. Radicato, which means “rooted” in Italian, embodies Vawter's commitment to his community and his desire to create a place where people feel deeply connected.