| At age 18 Matt moved west and attended the Culinary Institute of America is southern California. He did his externship at La Claes in the famous Hotel Laguma. There working his way up the ladder and was assigned as Head terrace Chef in charge of brunch catering to over 400 people every Sunday. While in southern California he also worked aboard the Queen Mary.
When moving back to native New Jersey he began working with Chef Bradley Boyle from La Cirque, who had opened his own venture "Bula" in Newton, NJ.
Moving closer to home he took position at Ocino in Warren county. There he worked with Chef Matthew Levn of La Croix, who at the time was executive Chef at the Pluckemin Inn: the sister company of Ocino. Matt was soon promoted to Executive Chef himself. There he retained 3 1/2 stars from The Star Ledger.
In January 2007 Matt was inducted as a professional member of the Confreirie de la Chaine des Rotisseur. A society that enjoys all the "good things" in life; food, wine, and friends.
When Ocino closed its doors in January 2007, Matt worked as a consulting Chef for many reputable restaurants in Morris and Somerset counties including Vine and Pazzo Pazzo.
In August 2007 he was pursued by Equus restaurant where as Executive Chef he attained 3 stars by Cody Kendall of The Star Ledger.
Matt currently resides on a 20 acre farm with his wife and daughter. Whenever possible he uses his own produce and specialty herbs in his innovative dishes.
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