Fried Egg BLT Sandwich
2 slices of toasted brioche bread
2-4 slices of heirloom tomatoes
3 slices of Hobbs' apple wood smoked bacon
2 leaves butter lettuce
1/2 cup arugula
2 organic free run eggs
1 tbs mayonnaise
1 tsp pesto
Pan fry bacon strips, place on paper towel to remove excess fat
Pan fry eggs and break yolks so that they won't be runny, flip over and cook on both sides
Mix mayonnaise and pesto and spread on one side
Layer ingredients and build the sandwich
Ben Mattman Bio:
Ben Mattman is a rising culinary star and joined the JW Marriott San Francisco in 2006 and has been an integral adjunct to the team in the creation of the menus and overall culinary concept at Level III. He received his culinary training in Bern, Switzerland where he completed a Three Year Chefs Apprenticeship Program, learning all areas of the classical French kitchen. After successfully completing his apprenticeship, Chef Mattman was hired by the esteemed Waldorf Hotel in London, where he catered to clients in the famous Palm Court and Waldorf Restaurant.
After his tenure here, he returned to Vancouver and began working as a chef at the Westin Bayshore Hotel and the as Executive Chef/Food and Beverage Manager at the Swan-e-Set Bay Resort and Country Club. This position further honed his culinary skills and business management skills, running the entire Food and Beverage Department, as well as the restaurants, and handled the catering for as many as 70 weddings a year.
In 2003, Ben was offered an opportunity to return to a Hotel Culinary team as the Executive Sous Chef at the Renaissance Vancouver Hotel Harbourside. During his tenure with the hotel, Ben completed three Task Force assignments for other Marriott family properties, namely the JW Marriott San Francisco, the Lodge at Sonoma Renaissance Resort and Spa and The Edmonton Marriott at River Creek Resort.
Ben is the recent recipient of the highly-coveted 2005 Marriott International ACE Rising Star award. Between 1993 and 2004, Chef Mattman has won a total of six Gold and three Silver Medals at various culinary competitions, including the BCCA Grand Salon Culinaire in Vancouver. He is certified as a Chef de Cuisine by the American Culinary Federation, a member of the BC Chefs Association and the Canadian Chefs Association.