Sign up for our Newsletter

Chef Matthew Boudreau slices white asparagus in The Preston House kitchen. (Credit: Cyndi Zaweski, file)

Chef Matthew Boudreau is heading to Green Hill after serving two years as executive chef at The Preston House & Hotel in Riverhead.

Boudreau, who helmed The Preston House restaurant since it opened, has signed on to oversee the kitchens at Green Hill Kitchen, Industry Standard and Anker.

He steps into the role later this month, when he’s expected to introduce authentic barbecue to the menu at Green Hill Kitchen. A Massachusetts native, Boudreau’s revamped menu will also highlight New England–inspired dishes such as hot butter lobster rolls.

“It is going to be barbecuecentric, but we live in a port city so there will be a northeast, fisherman town feel to it,” he said. “I want to create a Texas smokehouse vibe, where you walk in and instantly feel like you’re home. Casual, laid back and approachable are the key words we’re working with.”

Boudreau and Green Hill Hospitality owners, father and son Christoph and Robin Mueller, bonded over a shared love of barbecue and incorporating local ingredients into an approachable menu.

“It is a great fit,” Boudreau said. “The owners are [European], so I want to respect that cuisine, but there is a lot of crossover in the Texas barbecue world and German sausages. That is something we want to have fun with.”

Boudreau replaces Austrian chef Wolfgang Ban. The Michelin-starred chef, created an upscale, meat-centric menu at Green Hill Kitchen that included homemade sausages, burgers and steaks.

Over the winter, Boudreau plans to tweak the menu at Industry Standard. Seafood restaurant Anker, which closes for the season today (Monday, Oct. 14), will also see changes to its menu when it reopens in the spring, he said.

“It is going to be a slow, consistent roll out,” Boudreau said.

The Sag Harbor resident boasts a diverse culinary journey. He traveled the country working under James Beard award-winning chef Charlie Trotter in Chicago, Tommy Giovanni in New Orleans and as a chef for New York City institution Balthazar, where he was a part of the opening team.

Boudreau went on to work at Sunset Beach on Shelter Island and later served as chef du cuisine at Vine Street Café, also on Shelter Island, for nearly eight years. He also briefly opened his own restaurant, Locavore, and worked as a chef at Baron’s Cove in Sag Harbor before signing on in early 2018 at The Preston House, where he served New American fare.

In addition to his working in restaurants, Boudreau is also a competitive barbecue pit master, who won GrillHampton for three consecutive years and regularly receives top marks at the annual World Championship Barbecue Cooking Contest.

Green Hill Kitchen, now opened year-round, is located at 48 Front Street, Greenport.