Our Story

Cece's Roland Park is family owned and deeply rooted in the Roland Park

community, serving as a gathering place for group events, business

meetings, and family celebrations.

Chef Matthew Audette's passion for food began at an extremely young age. With many of his formative years spent on a completely self-sustained farm, he learned how to raise and butcher livestock, grow fruits and vegetables, and can, pickle, and preserve the bounty of the land, as well as make farmer's cheese and cure and smoke hams and meats.

After refining his skills as a culinary student at Johnson & Wales University, Audette moved to Boston and began his career at Tremont 647 under Chef Andy Husbands, quickly rising from line cook to executive chef. He continued his training at Aujourd'hui at the Four Seasons Boston, working under three Michelin-starred Chef Jerome Legras, where he mastered all kitchen stations and helped lead the team.

Audette later took the helm at Radius alongside James Beard Award-winning Chef Michael Schlow, earning accolades while developing his own style through tasting menus and seasonal dishes. He continued to build his reputation at Eastern Standard under Chef Jeremy Sewall, blending fine dining techniques with brasserie fare and expanding a robust charcuterie program.

After relocating to Maryland, Audette served as executive chef at Forno, transforming it into a modern Italian destination focused on house-made pastas, breads, and charcuterie. He went on to Victoria GastroPub, where his evolving menus drove increased sales and led to his promotion as Corporate Executive Chef, overseeing multiple concepts.

In Baltimore, Audette led the kitchen at Copper Shark, earning multiple "Best of Baltimore" awards and national recognition. He later expanded his leadership as Food & Beverage Director at the Canopy Hotel, overseeing culinary operations.

Now at Cece's, Audette brings a focus on seasonal menus, artisanal cooking techniques like house-made vinegars and ferments, and a localized sourcing approach that highlights the bounty of the Chesapeake. Outside the kitchen, he enjoys gardening, photography, and exploring local farmers markets.