Hometown
Grand Rapids, Michigan
Chef Bio
Chef Matthew’s enthusiasm and commitment to culinary excellence have been developed over several years of studying culinary techniques in some of the top kitchens in Chicago. A native of Michigan, Chef Matthew found his calling to cuisine and studied at culinary school in Grand Rapids, MI. Upon graduation, he worked for the Gilmore company in their many restaurants in Michigan. Soon after, he found himself in Chicago, where he helped open Nuevo Latino restaurant Carnivale. He then spent time at luxury hotels like The James in downtown Chicago, perfecting his pastry techniques under Executive Pastry Chef Jove Hubbard. Since 2009, he has focused his efforts towards dinner parties for private clients and hospitality operations consulting in the Midwest. Chef Matt spent time in some of Chicago’s most esteemed establishments, including Graham Elliot, and several private dining clubs in Chicago. This prolific, well rounded craftsman will make any private chef dining experience unforgettable.
How long have you been working with Big City Chefs?
8 Years
If I were a spice, I would be…
Cumin
My favorite local purveyors, artisans, and farmers:
The Butcher and Larder, Hewn Bakery, and Stanley’s produce are great local options.
What I love about cooking and hospitality…
I have a passion for creating memorable experiences and helping others understand kitchen basics.
What are your top three go-to pantry items?
Salt, Vinegar, Chocolate
