Davis & Elkins College enriches its culinary team with the expertise of Campus Executive Chef Matthew Tyre and Head Chef of Graceland Inn & Restaurant Wyatt Stalnaker. Combined, their industry experiences span a world of cultural influence.

Tyre is a 2007 graduate of Orlando Culinary Academy, an affiliate of Le Cordon Bleu Schools North America. He has a career spanning nearly two decades in positions as chef assistant and Sous-chef across a myriad resorts and locations under The Walt Disney Company. He has spent the last 10 years in Sous-chef leadership roles that implemented professional standards for employees and cast members, sustained initiatives for consistent production and navigated difficult terrain during and after the Covid-19 pandemic.

“There are so many unique opportunities here at Davis & Elkins College,” says Tyre. “D&E is part of my family history, with my grandfather attending here and living in what is now Varchetto Village. To be part of and expand on the image that this College conjures in the minds of Elkins residents is something I’m very excited about. Whether it’s student dining, special catering or fine dining, it’s my goal to provide all diners an exceptional experience throughout the entire campus.”

Stalnaker brings cross-country culinary and baking experience to the campus of D&E. He is a 2018 graduate of West Virginia Wesleyan College and has spent time working in roles as cook, supervisor and lead baker in areas of California, New York and West Virginia. Across the culinary arts, Stalnaker has consistently supported principles of providing exemplary service and maintaining immaculate restaurant environments.

“I grew up in Beckley, West Virginia,” says Stalnaker. “With both of my parents being professional chefs, cooking is in my blood. I have 10 years of commercial baking experience, including corporate and local baking, and eight years of culinary experience. I’ve hosted private dinner parties for high-profile clientele while living in Los Angeles and New York City.

“Cooking for others brings me so much joy and fulfillment! I feel like food is the ultimate bridge when it comes to communicating with others, and that is what I want to reflect with my time at Graceland. Of course, I want my cuisine to look appetizing, but my true goal is to lead others to get out of their comfort zone and try new things. Making new tastes and flavors accessible to others is my priority, broadening their horizons to new and familiar cultures and traditions. Food is language, and I hope to translate it to everyone to enjoy!”