Michelin-starred Chef and Cyclist Matthew Accarrino Signs On as Official Chef and Culinary Ambassador for Haute Route
Michelin-starred chef and avid cyclist Matthew Accarrino is joining Haute Route, the world’s most prestigious multi-day event series for amateur cyclists, as its Official Chef and Culinary Ambassador. In this role, Accarrino will serve as a culinary advisor to Haute Route, sharing exclusive nutrition tips and recipes with Haute Route participants, and cooking at select Haute Route U.S. events.
“Matthew was dedicating his life to becoming a professional cyclist when a severe leg injury in his teens ended his dream of cycling professionally. Over the course of his year-plus recovery, he began cooking and has been ever since. With hard work and determination, he’s been able to combine his two passions of cycling and cooking to great success,” said Haute Route North America Chairman Alain Lambert. “We are thrilled to share with our riders his culinary expertise in fueling the body for maximum performance at Haute Route events.”
As part of the partnership, Accarrino will share nutritional advice, fueling tips, nutrition hacks and exclusive recipes for Haute Route participants, with an eye toward preparation and recovery around multi-day events. The acclaimed chef also plans to cook a pre-event dinner in San Francisco, kicking off the event with a special meal for Haute Route participants the night before stage one. He will also host a ticketed VIP dinner event during Haute Route San Francisco at SPQR, and will cook at least one meal for participants of the Mavic Haute Route Rockies.
“Haute Route takes the challenges of cycling to the next level for amateur racers with multi-day events across the US and in Europe,” said Accarrino. “I’m excited to share my passions for cooking and cycling with Haute Route participants and to be involved with the respective communities in many capacities.”
Under the direction of Accarrino, SPQR has been recognized with a Michelin star in the 2013 through 2018 guides. He is the official chef for Tour of Utah, has cooked for cycling events such as Levi’s Gran Fondo, CTS Fig Fondo and also works as team chef for HincapieRacing’s pro continental team, Holowesko|Citadel p/b Arapahoe Resources. Named Food & Wine’s “Best New Chef” in 2014 and nominated multiple times by the prestigious James Beard Foundation, Accarrino is also the author of SPQR: Modern Italian Food and Wine.
For more information or to register for an Haute Route event, visit www.hauteroute.org.
About Haute Route
Haute Route was created in 2010 by global sports marketing and event company OC Sport to deliver an unparalleled professional experience both on and off the bike for amateur riders. Taking place in the world’s most iconic cycling destinations, the events are timed, ranked and fully supported with premium services typically reserved for the pro’s. Haute Route launched its first North American event in June of 2017 with the Mavic Haute Route Rockies. For more information and to access the full 2018 Haute Route calendar of events, which includes three new three-day U.S. events, Haute Route San Francisco (April 20-22), Haute Route Asheville (May 18-20) and Haute Route Utah (September 14-16), as well as the second edition of the Mavic Haute Route Rockies (June 23-29), please visit www.hauteroute.org.
About Matthew Accarrino
Matthew Accarrino is the nationally recognized chef of SPQR in San Francisco, Calif., which has garnered praise from publications such as Food & Wine, Bon Appetit, Saveur, Wall Street Journal, New York Times, San Francisco Chronicle, and San Francisco magazine. Under his direction, the restaurant was recognized with a Michelin star in the 2013 thru 2018 guides. Accarrino was named a Star Chefs “2010 Rising Star” for his “innovative vision, finesse, and deeply satisfying cuisine,” and in 2011 he took top honors at San Francisco’s Cochon 555 competition. Accarrino has been nominated four consecutive times by the James Beard Foundation as a semi-finalist for “Best Chef: West.” Food & Wine Magazine named him “People’s Best Chef California” in 2013 and editorially selected him to for the prestigious “Best New Chef” award in 2014. Accarrino co-authored and released his first book, published by Ten Speed Press, SPQR: Modern Italian Food and Wine, in October 2012. Today Matthew remains an avid cyclist. When not in the kitchen, you can find him on the roads of Napa Valley on his bicycle or supporting the world of professional cycling through his work with several teams. Matthew always enjoys opportunities to combine his two life passions: cooking and cycling.