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Corporate Chef, Matt Bronski, is originally from Detroit, MI. He attributes his inspiration for cooking to his mother who insisted the family eat together every night and enjoy home cooked meals. With that habit instilled from home and curiosity from a high school culinary class, Bronski developed his chef skills. He worked and trained under a European chef through the American Culinary Federation apprenticeship program and graduated with a Certified Cook Certificate and Associates Degree in 1992 from the Oakland Community College in Farmington, MI.

In order to balance out his creative side, Bronski pursed a bachelor’s degree in business at the Detroit College of Business in Warren, MI. During this time he continued to cook by competing in the Culinary Olympics in Europe. There he competed against 35 different countries and won gold in 1992 and silver in 1996 and 2000. Other accomplishments include achieving his Certified Executive Chef Certification.

Bronski has held various chef positions. Industries of experience include private clubs, hotel/conference centers, and casual and upscale restaurants as well as large volume feeding houses and off site catering. A move to Raleigh, NC, in 2003 resulted in the opening of Dry Aged Steakhouse followed by working back in the kitchen as Executive Chef with Chops Steakhouse. Further expanding his experience and diversity, Bronski delved into the sales industry working for Sysco Food Services, Live Nation and Reinhart Food Service.

Experience in the kitchen along with working with national manufacturing representatives, regional brokerage firms and other food service companies allows Bronski to fulfill the tasks at hand with the Eat With Us Group and Sweet Peppers Franchise Systems in order to enhance the level of business.


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Carnell McGee is chef at Harveys in Starkville. He joined Eat With Us Group in 1991. He is a graduate of the Omelet Shop Manager Training School and was food and beverage manager at the Holiday Inn location in Starkville for over six years. Carnell helped design, open and manage Benigan’s Restaurant in Atlanta.

McGee was awarded Best of Star Shine in 2008.“I know my cooking skills are a gift from God,” explains McGee. He enjoys the combination of being a chef and serving people.

Carnell’s favorite dishes to cook are Hawaiian fish, different types of pasta and creating new sauces. He is married to Janice McGee, and they have one son.


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Originally from Kosciusko, Eric has a passion for food and creating new things. He graduated from East Mississippi Community College with an Associate Degree in Hotel Restaurant Management and is a 2011 DECA Culinary State Champion. He has been with Eat With Us group since 2011.

Growing up in the country, Eric was taught the importance of hard work, and going to the grocery consisted of gathering fresh vegetables from the family garden. His passion is to create dishes from fresh ingredients and develop farm to table specials.

Eric’s favorite dish to cook is risotto. He says that when you put that much time into a dish, it connects you with it. Being able to work with fresh and high quality ingredients is Eric’s favorite aspect of being a chef.


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Joe, from the Starkville area, is the newest chef at Harveys Columbus. He began working for Harveys in 2013. He has over 10 years of experience in the restaurant industry, to which he credits learning the different aspects of making a kitchen run most effectively. Joe says his favorite part of being a chef is “the overall aspect of the restaurant industry and also being inspired by a new ingredient and running with that inspiration to create unique, flavorful dishes.” Joe’s favorite dish to cook is fresh, homemade pasta to create French and Italian cuisine with a Southern twist.