The youngest of three sons, Matt grew up planting vegetables and pruning flowers underneath the citrus trees in his families garden. Like many of us, Matt learned to cook from his mom, something he now enjoys doing with his own children. Having never gone to culinary school, Matt has made his way through the culinary landscape by training, cooking and leading some of the best kitchens in America.

Matt finds great joy from the simple pleasures of cooking; working hand in hand with local farmers and using his imagination to extract the most flavor from each ingredient. Behind each dish, Matt strives to create food that is both thoughtful and delicious. When not in the kitchen, Matt can be found spending time with his wife and kids, foraging for new ingredients and finding new (and dangerous) ways to work out.