TEAM

TEAM

Vincent Palermo

General Manager

As general manager, Vincent is involved in all aspects of Canoe’s smooth-running operation. Orchestrating the day-to-day tasks is not an easy job, but one Vincent rises to with grace and ease.“It’s a tremendous feeling to come in and watch the choreography that takes place here every day,” Vincent says. “It’s almost like a giant dance. The service staff is having fun and focusing on the guests. The culinary team is producing some of the finest food Atlanta has to offer. It all just comes together. It’s instant gratification for me.”
Vincent has developed a well-trained, approachable staff. “The kind of people that work at Canoe can be summed up in one word: Extraordinary. We ask our people to work harder than they’ve ever worked before. We ask them to be more committed, more dedicated and more on top of their game than they’ve ever had to be. They manage to come in here and do it – day after day after day. They’ve bought into what we’re trying to accomplish here at Canoe, to be the best dining destination in Atlanta.”

What does Vincent love most about Canoe? “It feels comfortable, like you’re going to a friend’s house to eat. There’s a familiarity with the guests and the staff, as well as a genuine warmth and hospitality that really makes people feel special when they come here.”

TEAM

Matthew Basford

Executive Chef

Shortly after taking his first restaurant job in his late teens, Matthew Basford knew that he was headed for a career in the restaurant business. Growing up in Australia, Basford was exposed to cooking techniques that drew influence from Pan-Asian cuisine. He started his culinary journey at Pear Tree Cottage in Greenock, followed by Vintner’s Bar and Grill in Angaston. He was awarded Second Place in Tasting Australia in two consecutive competitions and placed in the Nestle Junior Chefs of Australia Competition, a yearly event that honors the top apprentices in the country. After completing his four year apprenticeship, Basford was officially a “Qualified Chef”, and travelled to the United States.

In December 2002, Basford moved to New Orleans, LA and began working at Dominique’s, at the Maison Dupuy Hotel in the French Quarter. When Hurricane Katrina hit New Orleans in 2005, Basford was relocated to Atlanta, GA. Within a week, Basford found himself in the Canoe kitchen. He started as line cook, and worked his way up the ranks from sous chef to executive sous chef, and finally, chef de cuisine. In 2013, Basford was named executive chef of Canoe and continues the legacy of the city’s longstanding bastion of fine dining. His commitment to serving fresh, seasonal ingredients marries well with the rich tradition of Canoe.

Matthew Basford

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TEAM

Laurie Vance

Special Events Manager

There’s a reason why guests choose Canoe time and time again for their special events. Her name is Laurie Vance, Canoe’s Special Events Manager. From corporate events and birthday celebrations to weddings, receptions, anniversary parties and many other occasions, Laurie offers personalized service from beginning to end, taking care of all the plans down to the little details. A 20-year veteran of Canoe, Laurie is a large part of the restaurant’s legendary success. She sums up her philosophy this way, “The best thing I can do for anyone is to treat their party like it’s my own.” Whether it’s a large or small gathering, Laurie listens to exactly what each guest wants, then works her magic to be sure it will exceed guest expectations. No matter what you’re looking for, you can rest assured Laurie will be looking after you from the initial planning until the final guest departs.

TEAM

Jared Lorenz

Beverage Director

Jared Lorenz is the Beverage Director at Atlanta’s iconic Canoe restaurant. He joined the Canoe team after extensive experience in the hospitality industry and contributes to the overall culture of Canoe. Lorenz hails from Western Pennsylvania and served six years in the Pennsylvania Army National Guard, including a year in Iraq in support of Operation Enduring Freedom.

He attended Slippery Rock University of Pennsylvania and majored in Professional Writing. His passion for restaurants began in Nashville where he lived and worked as a touring drummer for various bands from 2010 to 2014. Lorenz shared stages with Kenny Wayne Shepherd, Black Stone Cherry and Shooter Jennings most notably during his time on tour. While not on the road, Lorenz began working in various restaurants and fell in love with the industry. He made the move to Chattanooga in 2014 to take a position at Nathan Lindley’s Il Primo. There he worked his way up the ranks, learning and cultivating a passion for wine and mixology, and eventually took over as Beverage Director at Lindley’s Public House in 2015. At Public House, Lorenz had the opportunity to manage the beer, wine and cocktail program, conduct staff training, and was responsible for menu development.

Lorenz contributes a strong passion for oenology and service that further strengthens Canoe’s reputation for excellence. Lorenz recently earned the title of Certified Sommelier in August of 2018. When not at Canoe, Lorenz can be found on his mountain bike exploring the South.

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