Katie D’s Sea Shack welcomes new chef

Published 1:10 pm Thursday, July 31, 2025

Matt MacLean shares culinary journey

TRYON—Katie D’s Sea Shack, located at 82 N. Trade Ave., has welcomed a new head chef, Matt MacLean of Inman, who is excited about bringing his culinary expertise and fresh seafood offerings to the local community. Chef MacLean’s rich background in the culinary arts is already making waves on the local restaurant scene.

MacLean joins owners Katie and Don Jaegger’s team alongside Manager Joe Keaveney and staff in continuing the restaurant’s growing legacy of providing top-notch service and delicious food to the area. 

Originally hailing from Colorado Springs, Matt’s journey began when he joined the Navy at 17, which led him to San Diego. His culinary passion ignited during his time working on a cruise ship, where he would often sneak away to watch the chefs at work. 

“I was young and curious about cooking,” he recalls. “I learned so much just by observing the cooks in the galley.”

Raised by his grandparents, particularly influenced by his grandmother’s cooking, Matt got his first job as a cook at age 16, thanks to a little misunderstanding that landed him a gig at a sushi restaurant. 

“I went in just to use the restroom, and they offered me a job instead,” he laughs. Since then, he’s developed a deep love for cooking, especially with seafood.

After 30 years in the hospitality industry, many of which were spent in South Carolina at locations like Bennett’s Steak House, Matt found his way to Katie D’s through a friend. 

“I reached out to Tony at Huckleberries, asking if he knew anyone looking for a chef,” he explained. To his surprise, Tony replied, “They’re looking right next door.” A quick meeting with Katie followed, leading to a promising partnership.

Since taking the helm, Matt has introduced several changes to the menu while honoring the established favorites. He aims to emphasize fresh, high-quality seafood rather than traditional fried offerings. 

“Katie wanted to step away from just being known for fried fish,” he explains. “We’re focusing on more fresh fish options and rotating our specialty every week.” 

Customers can expect a rotating “catch of the day,” and in the last few weeks featured cobia and red trout among the selections, and Wahoo planned for this week. 

“People love seafood, but there’s this perception of how fresh it can be in the mountains,” Matt acknowledged. “But I can assure you; we get our fish fresh every morning.”

Not only does the restaurant pride itself on fresh seafood, but it also emphasizes homemade dishes, from dressings to desserts. Chef Matt is enthusiastic about collaborating with Katie, who takes the lead on pastries and other desserts. 

“Katie makes all the pastries and stuff. Everything is homemade,” says MacLean. “Even the ranch dressing and honey mustard are homemade. I’ve even started making a homemade Crème brûlée that’s been well-received.” 

With big plans for the future, Chef MacLean invites everyone to try the new menu and experience the commitment to quality food at Katie D’s Sea Shack.