Chef Matthew serves as Senior Executive Chef For The Landings Club. In this role, he applies his extensive and distinguished experience to oversee the diverse concepts, kitchens and teams that comprise The Landings Club Culinary Program. With with Four distinct year round clubhouses and nearly 70 culinary professionals, the goal is to provide an excititng, fresh and healthy range of food programing for all membership tastes.
Chef Matthew is a graduate of the prestigious French Culinary Institute in New York. Chef positions held by Chef Roher include: Restaurant Associates; Tropica and World Financial Center, NYC, MezzaLuna Restaurant Company NYC; Atlanta, Ritz Carlton Hotel Company, Atlanta. He has introduced, advised and supported, numerous local food purveyors and initiatives to Savannah’s plate and has partnered with a wide range of local charities and fundraisers through in kind donations and chef participation. Recent Career highlights include realizing his childhood dream of restaurant ownership by opening Cha Bella Restaurant in 2007 one of the highest rated restaurants in the southeast. Chef Matt followed up with a number of innovative, sustainably minded concepts including Earth to Table Catering, Avondale Farm, and Farmbox savannah, all of which enjoyed both critical and popular acclaim.
Recent awards and press include:
- Connect Savannah Best Downtown Restaurant and Best Overall Restaurant '09, '10, '11 - Savannah Magazine Best Organic Restaurant, Best Outdoor Dining, Best Chef Savannah;
South Magazine, Travel and Leisure, Garden and Gun, Southern Living, Food and Wine, Savannah Magazine, BIS Cover story, Savannah Morning News cover story, AmericanWay magazine, Delta Sky magazine "Top Pick", Georgia Public Broadcasting "Georgia Traveler" Television Full Feature, "Jaimie" Jamie Oliver Magazine international feature.
Chef Matthew is married to local Savannah dentist Dr. Carla H. Roher and has two children: Emily Brooke, age 14, and Matthew Fraser, age 12.