Chef Matthew Price leads the kitchen for Guckenheimer at Riot Games on Mercer Island. As a leading food services provider in North America, Guckenheimer has exceeded its original goal of 50% reduction in food waste, achieving a 64% reduction across its U.S. operations. At Riot Games, Chef Price has played a part in that success, combining Winnow’s AI-powered technology with hands-on creativity and thoughtful leadership. He now leads his team with purpose, care, and a deep respect for every ingredient.
Journey to Executive Chef
Price began working in kitchens when he was 14. He started as a pot wash which helped him pay for his education. While funding degrees in human resources, international trade, and computer systems, he kept finding his way back to the kitchen. "I realized the job I was doing to pay for school was the one I actually loved."
After his apprenticeship at the Fairmont Royal York, he moved into roles at Microsoft, Mattel, Paramount Studios, and Children's Hospital Los Angeles. Wherever he went, he brought with him not only technical skill, but a respect for the people and ingredients that define a kitchen.
Rooted in Tradition
"My parents were boomers. Their parents lived through the war. Wasting food was not an option," Price recalls. Growing up, leftovers were never thrown out and all parts of ingredients were used. That early lesson lives on in his kitchen today.
Now, with Winnow, he's been able to turn intuition into insight. By tracking kitchen waste, he can clearly see patterns, adjust production, and involve his team in the process. But it's not the tech alone that matters, it's what you do with it.
The Value of Trimmings
One thing that still surprised Price from Winnow’s data is just how many trimmings are wasted whether its peels, rinds or bones. "The weight of it all adds up. But it also adds up to opportunity." says Price.
Carrot and parsnip peels get a second life as crispy garnishes. Watermelon rinds become tangy, spiced pickles. Strips of fat are rendered into cooking oil, and leftover meat is shredded into new dishes. Even when dishes are overproduced, they're cooled, stored, and brought back in thoughtful ways for staff meals. These aren’t one-off moments. They’re habits, woven into the daily rhythm of the kitchen.
Seeing the Bigger Picture
By reviewing data from the kitchen’s waste log a few times a week, Price finds ways to simplify, adapt, and improve. He learns quickly from what doesn’t work. For example, Winnows quickly showed that a new dish Putanesca with cod and capers wasn’t so popular with guests. Meanwhile, curries and pork belly stay popular with the local crowd. "It’s about paying attention—and being willing to adjust."
Impact
Since installing the Winnow system at Riot's office on Mercer Island, they've seen the following improvements
These results reflect more than numbers. They show the power of consistency, leadership, and a team that believes in doing better every day.
His Advice for Fellow Chefs
"Order only what you need. Look at what gets thrown out. And listen to your guests. When you add up all those decisions, they make a big difference."