Faces of Brainerd tells the stories of the people behind Brainerd’s tourism and hospitality businesses, attractions, hidden gems, and everything in between. It also showcase the locals’ tips and tricks for seeing all the community has to offer.
Pictured is Chef Matt Annand, Head Chef at Notch 8 at The Northern Pacific Center in Brainerd. Chef Matt has a culinary path as interesting as the beautiful and delicious dishes he creates.
What’s your story?
I moved around a lot as a kid, and my culinary history originated in my parent’s pizza shop in Saint Paul. That’s where the hospitality infection set in. After graduating high school in Backus, I joined the C.I.A. (Culinary Institute of America in New York). That was an expensive …I mean, pivotal experience that opened my eyes to the world of culinary arts
After school, I spent time traveling and working internationally, as well as in domestic locations like Scottsdale, Arizona, and Napa Valley. I also learned a lot from the “school of hard knocks,” which is how I’ve owned and led many local restaurants over the years. Ultimately, I returned to Minnesota, bringing all of those experiences and influences with me.
What’s the inspiration behind Notch 8’s Menu
My philosophy is pretty simple: I cook what I like to eat. I tend to lean toward elevated and inventive comfort food. The dishes are a reflection of my journey, merging classic techniques with international influences. I like to think of it through a unique and personal lens—first a Minnesota lens, then a Brainerd lens, and finally, a Matt Annand lens.
I’m also constantly inspired by my colleagues and other professionals who consistently go above and beyond what’s expected. That dedication to excellence is something I strive to bring to every dish.
What do you think sets Notch 8 apart from other restaurants in the area?
At Notch 8, we strive to make a difference through the food we serve. It’s not just about a meal; it’s about the experience. We want to be a place where both locals and visitors can feel at home, enjoying creative dishes that are both approachable and surprising. We’re passionate about using quality ingredients and putting care into every plate that leaves our kitchen.
What is a typical day like for you?
Every day is a new adventure in a busy kitchen! There’s a lot of planning, prepping, and, of course, cooking. I work closely with my team, who are all integral to making things run smoothly. It’s a collaborative environment where we’re always experimenting with new ideas and pushing each other to be better. 
What I love most is the constant learning. The culinary world is always changing, so I’m always trying to stay ahead of new trends and techniques. It’s a challenging but incredibly rewarding job, and I wouldn’t have it any other way….unless I won the lottery…in which case I’d own a string of White Castles.
How do you keep up with the changes in the culinary industry?
I stay connected with my past colleagues and read up on food publications and industry trends. I love connecting with other chefs and learning about what’s next in the culinary world. I also find a lot of inspiration from my travels and the different cultures I’ve experienced. It’s all about merging what’s classic with what’s new. I remain interested in what’s current, but I’m not beholden to trends. I want to actually EAT what’s on the plate in front of me.
What are some of your favorite things to do in the Brainerd/Baxter Lakes area?
I love supporting other local businesses, and the Brainerd Lakes Area is full of great spots. When I have guests from out of town, I always recommend they check out Our place 10-15 times… and then send them off to many of the other establishments that my past” comrades in the trenches” inhabit. I’m proud to have so many restaurants in this community where my past colleagues have forged their own paths and lead their own teams! Our vibrant community has a lot to offer, and I love being a part of it.
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