Rising Star Chef Matt Lackey of Flyte World Dining - Biography

Nashville, TN

January 2014

As a child, Matt Lackey spent much of his time at his grandfather’s farm in Castalian Springs, Tennessee, where he soaked up the sensibility and the techniques of a farmer. Later, as a student and aspiring chef, he attended the Culinary Institute of America in Hyde Park, New York, where he was immersed in the culture of food and honed his techniques for the professional kitchen. He also earned a degree in culinary management from Le Cordon Bleu College of Culinary Arts in Scottsdale, Arizona.

Before making his way back to Tennessee, Lackey worked with such revered chefs as Sean Brock, with whom he help developed his famed seed bank. Now in Nashville, Lackey is at the helm of Flyte World Dining and Wine. He works with a myriad of farmers and his own family farm to source as much product as he can from within a short distance of the restaurant. And he splits his time between managing crops, retrofitting tractors, and leading his kitchen team. Beyond his restaurant Lackey is a beacon for sustainability with a vision that includes a fresh-water prawn farm, a cattle operation, hops grown for a microbrewery, and a paperless kitchen—to name a few—and for his work, he earned the 2014 Kentucky-Tennessee Rising Stars Sustainabilty Award.