Matthew Lake

Executive Chef / Owner of Alamexo Mexican Kitchen & Cantina

Restaurants are in Matt Lake’s blood. He literally grew up in the business. From his start as a child in the family-owned catering business in New York, he graduated top of his class from the Culinary Institute of America (CIA) at Hyde Park, N.Y. He interned with celebrated Chef Marcel Desaulniers, who is on Food & Wine magazine’s honor roll of American chefs, is the recipient of a lifetime achievement award from the CIA and boasts a myriad of awards from the James Beard Foundation. Through this connection, he got involved with Chef Mark Miller of Coyote Café fame and helped him to open Red Sage in Washington, D.C.

He joined New Heights in Washington D.C., venturing into a new culinary focus, the emerging New American category. It was at New Heights he got a call from Food & Wine magazine’s editor, telling him he’d been selected as their “Best New Chef.”  He joined up with the Myriad Restaurant Group and opened the first W hotel. He then turned his talents to 27 Standard and Jazz Standard. He decided to return to his culinary roots, cooking the foods of Mexico, and joined Roberto Santibañez at Rosa Mexicano. He then enthusiastically helped create Besito Mexican restaurants, starting with the first in Huntington, N.Y.

He realized that he needed to share his passion for the foods of Mexico with Salt Lake diners in a way they had never experienced before. “There are so many Mexican restaurants in Salt Lake, but I wanted to show locals what true Mexican culinary specialties from various regions was really all about.” Named Best Mexican and Best New Salt Lake Restaurant by Salt Lake magazine in 2014 and again honored as Best in 2015 and 2016, Alamexo, and Matt, are changing the way people think about Mexican regional cuisine.

 “This is the only cuisine I can eat breakfast, lunch and dinner,” quips Lake. “I just really love the food and the people.” 


Lance Ellis

Chef de Cuisine

Lance Ellis, having spent six years with Executive Chef and Owner Matt Lake in Alamexo Mexican Kitchen’s award-winning operations, as well as opening Zy Food, Wine and Cheese, is excited to be the Chef de Cuisine for Alamexo Cantina in Salt Lake’s 9th & 9th historic neighborhood. He brings a wealth of professional culinary experience to the comal at the Cantina and a deep understanding of the culture, traditions and cuisines of Mexico.

Born and raised in Utah, he embraced his culinary education at Le Cordon Bleu in Portland, Oregon. His first kitchen job took place in the heart of Oregon’s famed wine country, where Chef Allen Routt at the Painted Lady in Newberg took Lance under his wing. He was wildly fortunate to have the opportunity to work with Chef Matthew Lightner and Sous Chef Justin Woodward at Castagna. Lightner was Food & Wine’s Best New Chef in 2010 while Ellis was there. Both of his culinary mentors are James Beard nominated chefs.


Susan Bouldin

General Manager

With an effervescent personality, a sharp eye for detail and a deep caring for people, Susan ensures an amazing guest experience every day at Salt Lake’s downtown Alamexo Mexican Kitchen and at Alamexo Cantina in the historic 9th & 9th neighborhood. Deeply passionate about providing stellar service and gently coaching her knowledgeable staff, one of her highest priorities is about creating memories.

In her robust culinary service career, she has come full circle. Her first restaurant job was at Chevy’s Fresh Mex in downtown SLC then she acquired and honed her fine dining service skills and knowledge while on the crack team hired to open the Grand America hotel’s Garden Café in 2001. She worked at Market Street Oyster Bar in downtown SLC from 2002-2011 where she really took the art of service to a new level. She refined her attention to detail and the talent it takes to create a truly personalized guest experience and a great team.

In 2011 she jumped at the chance to work with Chef Matt Lake of Food & Wine Best New Chef fame in the opening of the cutting edge New American restaurant Zy. Now firmly part of the Chef Lake work family and ethos, Susan transitioned easily to Alamexo Mexican Kitchen when Lake and his team made the transformation. Susan embraces her role as general manager of Alamexo, and oversees service standards as well for Alamexo Cantina in the 9th and 9th neighborhood.