I have been in kitchens since I was 15, holding practically every job from front to back of house. After graduating from the CIA in pastry, I was offered a job at Per Se which later turned into a Chef De Partie position for the opening of the new Bouchon Bakery. From there, I spent a majority of my fine dining career in NY, cooking in Michelin kitchens not only pastry but savory as well. I had the pleasure of learning from and working for Le Bernardin, Corton, TKRG and Blue Hill at Stone Barns.

Over the last 11 years of my career in restaurants & food, along with having eaten at some of the most renowned places in the world, my palate and my experiences have brought me here to share with all of you. I am proficient in many cuisines and hold a passion that drives me in everything I do . Cooking for others, sharing what I know and what I create is THE greatest joy I've ever known.

For me, cooking is...

A way of life, a way of communicating. A way to get to know someone.

I learned to cook at...

a very young age with my grandmother and mom. I have trained at the CIA along with many Michelin kitchens in NYC

A cooking secret...

to have confidence and to have fun while you are learning is the only recipe you need in the kitchen

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Chef Matthew's reviews

4.67

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1 services

Chef Matthew is a total professional, it was truly a wonderful experience having him come and share his passion for cooking with us. We devoured the food and were impressed with the food offered. Thank you for coming to share your art of cooking with us!