Executive Chef, Momofuku Ssäm Bar
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.
Matt 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. Before joining Ssäm Bar, Matt completed a stage at the Fat Duck restaurant in England. Momofuku Ssäm Bar is currently featured on the S. Pellegrino World's Best Restaurants list.