Chef Matthew Cornelius

Shortly after graduating culinary school at the Art Institute of Philadelphia, he spent the formative years of his culinary career working at Le Bec Fin under the iconic Georges Perrier, The Striped Bass under Christopher Lee, Washington Square, a Stephen Starr restaurant, Bliss under Francesco Martorella, and then Blackfish under Chip Roman and chef de cuisine Jeff Power, which at that time received 4 Bells from the Philadelphia Inquirer by acclaimed food critic Craig LaBan.

Chef Cornelius’ talents then took him back to Delaware, where he served as Executive Chef for Off the Hook restaurant group and opened several of its sister restaurants along with creating an extensive catering program for the company. He then developed the menu for Our Harvest with Guy Bashore and restaurateur John Trader, focusing on a circulating seasonal menu of locally sourced ingredients. It was here where he was introduced to a different style of catering and private dining. Intimate, well thought out, and highly executed menus from large scale weddings, to small at home private dinners, and casual business functions. His unwavering passion for innovative and diverse cuisine has now led him to Houston, Texas where it is his intention to leave his culinary mark.