A native of Bloomfield, Connecticut, Matt moved to New York City after college, first working as a server and then in advertising. Cooking quickly became his favorite hobby and, after a soul-searching trek through Southeast Asia, Matt decided to pursue it as a vocation. From there, he cooked in Nantucket, Lake Tahoe, and then Las Vegas as Chef de Cuisine at Rick Moonen's RM Seafood. After staging in Italy, France, and elsewhere, Matt eventually landed back in New York City at Le Bernardin. In 2011, Matt joined the Happy Cooking family at Jeffrey's Grocery, later moving to Fedora as sous chef, and then becoming the Chef de Cuisine. Matt helped to open Bar Sardine down the street in the summer of 2014 before being named a partner and the Executive Chef of both Fedora and Bar Sardine in 2015. In 2016 Matt partnered Fedora and Bar Sardine with the Monterey Bay Aquarium’s Seafood Watch program. For his commitment to the sustainable seafood movement Matt was selected to become a member of their Blue Ribbon Task Force.