Chef Matt's Philosophy on Food
Spreading positive energy through food and shared experience has long been a source of deep fulfillment for Chef Matt. Bringing people together through food, drink and conversation is what drives his passion for this industry. Matt lives to curate these experiences. This has been passed down to him through generations of the hospitality inclined.
Matt has had many culinary influences throughout his life, but the first and foremost throughout his career has been his grandmother, Marjie. Her passion for hosting and her ability to make people feel welcomed and loved at her home has been a driving factor in shaping Matt's career. Even now, at 90 years old, she has a full docket of parties to host, concerts to coordinate and recipes to attempt and she does so with the most contagious smile that you'll ever see, because she absolutely loves it! This is how Matt approaches all of the opportunities that he gets to create experiences for his clients, you will be treated and catered to as if you were his own family.
Chef Matt's Culinary Background
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Matt knew he wanted to be a chef when he was 13 years old. His first culinary dream was to open a boulangerie in a small French village and, from then on, his life has been dedicated to honing his craft and immersing himself into the world of epicurean cuisine. Matt attended Johnson and Wales University in Providence, RI and used his time there to make connections with some of the best chefs in New England. He received a degree in Restaurant Management and studied wine extensively.
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Throughout his time there, Matt worked at some of the finest Relais & Chateaux properties that exist, such as the Ocean House and the Weekapaug Inn in southern RI. These incredible places helped Matt to understand what fine food and drink truly was at a young age.
The formative years that shaped Matt's career came at the famed restaurant, Craigie on Main, in Cambridge, MA where Matt spent five years working directly under James Beard award winning chef, Tony Maws. Here Matt mastered every technique in the book with meticulous detail. After beginning his tenure there as an intern, Matt finished his time there by spending over a year as a Chef for Tony. Since that time, Matt has started a family and ventured out into the space of Food Science. Matt developed the product lines for Verb Energy, a company that makes snack bars and protein bars powered by organic green tea caffeine which can be found in retailers across the country.
Over the last several months, Matt has opened restaurants in California, New Hampshire and Massachusetts and is now looking to extend his penchant for fantastic hospitality to those who wish to have more intimate gatherings with friends and family. His passion is ultimately experience driven and this medium of at home hospitality is where Matt feels he can provide the most value and substance to his clients.