Matthew’s first kitchen experience was at Vetri restaurant in his hometown of Philadelphia. In 2005, he moved to New York City and worked under some of the city’s best young chefs, first at Oceana with Cornelius Gallagher followed by two years at Cru under Shea Gallante. Matthew then spent time at Daniel, where he was part of the team that earned both four stars from the New York Times, and 3 Michelin stars. He completed a stage at the Fat Duck restaurant in England before joining the Ssäm Barteam as a Sous Chef. Matthew soon rose to Chef de Cuisine then was named Executive Chef in 2012. In 2015, he was also appointed Executive Chef of Momofuku Má Pêche and included in Forbes’ 30 Under 30 list. Matthew is currently the Director of Culinary Operations at Momofuku.