Matt Giguere

School of Hospitality Leadership
College of Education, Hospitality, Health and Human Sciences


Nordic Food Lab Rivetto Wine Chicken


International gastronome, food activist, and award-winning volunteer, with fourteen years of restaurant and event management experience. Matthew M. Giguere is a graduate in Food Culture and Communications: Food, Place, Identity (M.A. Universita degli Studi di Scienze Gastronomiche), and a Hotel, Restaurant, and Tourism Management (B.S. University of Wisconsin-Stout) graduate. Known as a collaborative problem solver dedicated to servant leadership, Giguere is currently pursuing practical experience in the food industry, to strengthen theoretical knowledge in food culture education.

Research Interests


Food Culture

Midwestern Food

Culinary Arts

Restaurant Management

Courses Taught

HT-101 Principles of Hospitality Organization Management
HT-150 Food Purchasing
HT-325 Quantity Food Production and Restaurant Operations
HT-362 Foodservice Finance and Cost Control
HT-524 Quantity Food Production (Graduate)

UW-Stout Corner III Cafe

 The Cedar Café (Corner III) is the University of Wisconsin-Stout’s live-action food production facility. It is here that students from the School of Hospitality Leadership and the Dietetics program collaborate to plan, develop, execute, and review practical foodservice skills and leadership techniques. For four weeks of the semester the students provide meal service to 40 exclusive guests.


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