Michelin-starred Chef and Cyclist Matthew Accarrino Joins Haute Route


Haute Route

Michelin-starred chef and avid cyclist Matthew Accarrino is joining Haute Route, the world’s most prestigious multi-day event series for amateur cyclists, as its Official Chef and Culinary Ambassador. In this role, Accarrino will serve as a culinary advisor to Haute Route, sharing exclusive nutrition tips and recipes with Haute Route participants, and cooking at select Haute Route U.S. events.

“Matthew was dedicating his life to becoming a professional cyclist when a severe leg injury in his teens ended his dream of cycling professionally. Over the course of his year-plus recovery, he began cooking and has been ever since. With hard work and determination, he’s been able to combine his two passions of cycling and cooking to great success,” said Haute Route North America Chairman Alain Lambert. “We are thrilled to share with our riders his culinary expertise in fueling the body for maximum performance at Haute Route events.”

As part of the partnership, Accarrino will share nutritional advice, fueling tips, nutrition hacks and exclusive recipes for Haute Route participants, with an eye toward preparation and recovery around multi-day events. The acclaimed chef also plans to cook a pre-event dinner in San Francisco, kicking off the event with a special meal for Haute Route participants the night before stage one. He will also host a ticketed VIP dinner event during Haute Route San Francisco at SPQR, and will cook at least one meal for participants of the Mavic Haute Route Rockies.

“Haute Route takes the challenges of cycling to the next level for amateur racers with multi-day events across the US and in Europe,” said Accarrino. “I’m excited to share my passions for cooking and cycling with Haute Route participants and to be involved with the respective communities in many capacities.”

Under the direction of Accarrino, SPQR has been recognized with a Michelin star in the 2013 through 2018 guides. He is the official chef for Tour of Utah, has cooked for cycling events such as Levi’s Gran Fondo, CTS Fig Fondo and also works as team chef for HincapieRacing’s pro continental team, Holowesko|Citadel p/b Arapahoe Resources.  Named Food & Wine’s “Best New Chef” in 2014 and nominated multiple times by the prestigious James Beard Foundation, Accarrino is also the author of SPQR: Modern Italian Food and Wine.