What sets Chef Matt apart from others in his field is his consistent passion for cuisine, hospitality and all things local. In his life, food and dining have always come first. His obsession with food started at an early age. During holidays in Houston, Texas, he assisted with preparing cookies and pies with his Grandmother, which led to an enthusiastic enrollment at Johnson & Wales University in Miami, Florida.
After doing the industry rounds in some of the best restaurants in South Beach, in 2009, he travelled to Singapore as the opening Executive Chef at Krish. It was at Krish that Chef Matt began making a name for himself in the kitchen, being named by Time as ``The Country's Hottest Chef``.
With a short stint at Minibar by Jose Andres, Chef Matt settled in at Brasserie Beck as the Executive Sous Chef in 2011 working with Chef/Owner Robert Wiedmaier and Chefs Brian McBride and Will Morris. Late 2012 brought him to the historic Occidental Grill & Seafood as Chef de Cuisine. With him he brought a reenergized menu that utilized seasonal ingredients and supported regional purveyors and fisherman. After his time at The Occidental, Chef Matt accepted the challenge of opening City Perch in Bethesda, MD as Executive Chef. His commitment to supporting local farms and vendors elevated to new heights, as weekly, he would purchase produce, dairy, and meats directly from local farmers markets and small businesses.
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