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Chef of the Vintage House restaurant since 1997, Chef Matt Parker expresses his deep passion for the culinary arts and fine wine to his guests. Combining classical training at renowned cooking schools with extensive travel, he has created Hickory's finest restaurant for intimate dining, celebrations and private business functions in a relaxed, elegant atmosphere.

Chef Parker attended the French Culinary Institute in New York City while training as a sous chef at Bloomingdale’s famous Le Train Bleu restaurant in Manhattan. After graduating from FCI, he moved to London then Paris to attain Advanced Certification from the renowned Le Cordon Bleu.

Upon returning to the U.S., Chef Parker became Executive Chef for the Aristocrat Hotel in Dallas, Texas and followed as sous chef at Commander’s Palace in New Orleans working side by side with Chef Emeril Lagasse. Chef Parker continued to hone his craft as sous chef at the Dallas Four Seasons Hotel and New York City’s Four Seasons Pierre Hotel.

In 1991, Chef Parker was recruited as Executive Chef for the Siena Hotel's Il Palio Restaurant in Chapel Hill, North Carolina followed by a stint as Executive Chef for the exclusive Elk River Club in Banner Elk, North Carolina. Chef Parker fulfilled a lifelong dream by purchasing the Vintage House from original owner Glenda Schenck in 1997. He has continued to set Hickory's fine dining standard ever since.

Traveling to the most distinguished wine-producing regions of the world, Chef Parker has gained extensive knowledge of fine wines and vintages with a special appreciation for French Bordeaux. He has developed a finely honed palate through countless blind tastings as well as numerous privately conducted winery tours with vineyard owners and cellar-masters. Chef Parker has hand selected one of the most comprehensive wine cellars in western North Carolina and shares his collection with guests on the Vintage House Wine List.