Salt Lake City chef to compete on 'Cutthroat Kitchen'

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Matthew Greyard, a 30-year-old station chef at Salt Lake City's Forage restaurant, will compete on the not-so-ordinary culinary show "Cutthroat Kitchen." The episode will air Sunday and Monday, Jan. 3 and 4, on Food Network. Check local listings for times.

Each episode of "Cutthroat Kitchen" begins with four chefs who try to outbid and outwit their opponents. Host Alton Brown helps by auctioning unusual items that can help contestants win — or sabotage — their competition. After each round, one chef is eliminated. The last chef standing wins $25,000.

Greyard, a native of Norfolk, Va., spent his childhood on his family's farm and worked in restaurants to pay for college. He came to Utah after graduation to be an outdoor photographer and graphic designer, but after four years wanted to do something different.

He spent the past several years traveling throughout the U.S. and South America working in restaurants. He started out as dishwasher and worked his way up to a sous chef position at the West Gate Resorts before joining the staff at Forage.

"I learned the heart of food from traveling," he said, "either backpacking the country side of Italy or hiking on glaciers of Patagonia. The beautiful people I've met have taught me everything."

Greyard's episode of "Cutthroat Kitchen" is titled "Cacciatore by His Toe." In round one, three chefs have to make potato salad while wearing one potato sack. In another round, two chefs have to play catch with their ingredients while making chicken cacciatore. And finally, one chef has to make doughnuts with ingredients they get from a giant box of doughnuts.