Here’s a bit about me, Chef Matt!

I began my culinary career in Vietnam as a chef at Pasteur Street Brewing Co. which led me to Hong Kong where I worked the wood fire grill and expedited dinner services at one of the best Vietnamese restaurants in the city.

I have harvested coffee cherries, shaken durian from trees, and haggled for seafood fresh off the boat before grilling it up on the beach at sunrise.

In my home state of Ohio, I was lucky enough to work part-time on a local organic farm, and being a part of the process from seed to plate has surely inspired my approach to cooking.