Hershey entrepreneur, chef cares enough to cook the very best

Brian Kent Matlick’s journey to becoming a creative chef began where it is now – in Hershey. Kent is co-owner and chef of Brian Kent’s Restaurant, a 5-year-old eatery that has quickly become a regional favorite. The story of how he became an accomplished chef and operates his restaurant provides food for thought for those who enjoy a well-prepared meal or run a business.

Matlick grew up in Hershey, and as a teenager he remembers being intrigued with the idea of duplicating the taste of flavorful restaurant meals. He experimented with ingredients at home and succeeded.

Matlick’s father was director of agricultural business for Hershey Foods. He imparted to his son an interest in agriculture and the value of work. A summer job at Hershey Foods experimenting with the effects of additives on chocolate further piqued Matlick’s curiosity about how changing ingredients effects taste.

While attending West Virginia University, Matlick got a job as a dishwasher at an Italian restaurant where his cousin worked. The owner prepared the bread, pasta and sauces from scratch. After an assistant cook quit, Matlick started helping with the cooking.

Soon, the cousins were doing such a good job preparing and serving food that the owner started taking extended trips, leaving them in charge. Before long Matlick realized he was enjoying coming to work more than going to class. He dropped out of school.

Looking for new experiences, Matlick found work at an Italian Oven restaurant in Lexington, Ky. His ability impressed the corporate chef of the Italian Oven chain, who told him he had the ability to become a chef. His Italian Oven mentor wrote a letter of recommendation to help Matlick get admitted to the Pennsylvania Culinary Institute in Pittsburgh.

Back in school, Matlick learned from experienced chefs who taught him how to prepare fine food. His confidence grew. As time went on, he started thinking about one day opening his own restaurant.

Armed with an associate’s degree, Matlick went to work in Atlanta. He gained more appreciation for fine cuisine working at a 275-seat restaurant. He also met his wife, Chrissy, in Atlanta, informing her on their first date that he intended to open his own restaurant.

Returning home to fulfill his dream, Matlick found a suitable property at 934 E. Chocolate Avenue. Formerly an Italian restaurant, the building needed modifications to meet his standards. His father helped with renovations, his aunt made draperies, and his mother helped with floral arrangements.

Brian Kent’s opened for business in January 2000. A sign in front announced “Yes, We’re Open”. Matlick planned to succeed in Central PA by “Serving fine food in Pennsylvania Dutch portions.”

Almost six years later, Matlick is proud of the acclaim his restaurant has received. The January 2003 edition of Central PA magazine named Brian Kent’s the reader’s choice survey winner in best overall restaurant and best service. He also feels a sense of accomplishment when patrons tell him how much they’ve enjoyed the dishes he’s prepared.

The success of Brian Kent’s is a confirmation of Matlick’s understanding of his market and his business philosophy. He believes in being clear about what you want to accomplish, working hard, being honest, and treating people well.

His father taught Matlick the value of balancing family life with work. Matlick notes, “Life is about people, not money.” So, he makes time for his wife and their two young children by operating his business near his home and being closed Sunday and Monday.

To accomplish his aim of serving fresh and innovative cuisine, all menu items are prepared at the restaurant, including bread, sauces, and desserts. He uses fresh herbs because they are more pungent and flavorful than dried herbs.

Matlick does not cut corners. For example, he sections, cuts, and prepares fish entrees as needed to provide the best taste to customers. He believes “heating lamps are evil”, so prepared food is served promptly.

He relies on long-term relationships with suppliers, built on trust and an understanding of his quality standards to meet his need for fresh produce, meat, poultry, and seafood. Since suppliers know his needs, they are better able to meet his needs.

For example, Matlick values the taste of fish such as tuna and ono caught in Hawaiian waters. His seafood supplier, Dennis Merrill Seafood Distribution, knows Matlick’s preferences and alerts him when these fish are available.

Most of the seafood served at Brian Kent’s, which Matlick receives four to five times a week, comes from the Fulton Fish Market in New York City. Merrill works with buyers at the market who look for fish that meets Matlick’s quality standards. Chilean salmon is inferior in quality and taste to Scottish salmon; you won’t find Chilean salmon on Brian Kent’s menu.

His business dealings are based on integrity and consistency. If a supplier drops off an extra shipment by mistake, he’ll notify the supplier. On the other hand, if a delivery does not meet Matlick’s quality standard, he’ll politely bring the matter to the attention of the supplier.

Matlick provides his employees free meals and tries to treat them well. They seem to appreciate in Matlick’s approach to serving customers.

Asked what advice he had for other entrepreneurs, Matlick replied, “Do what you believe in”. His skill, experience, and joy in cooking help make his business a success and delight diners. Business owners can learn from his success the importance of believing in what they are doing, developing long-term relationships with suppliers and employees focused on meeting customer needs, and putting in place processes to consistently provide quality products and services.

Doug Bedell and Phil Landesberg, Central Pennsylvania-based communication and business consultants, write about ways to invigorate corporate and nonprofit organizations. Send ideas or suggestions for future columns to [email protected]. Contact the writers directly at [email protected] or [email protected].