About Chef Matt…

Cooking has been part of my life for as long as I can remember. I started around fourteen, learning the most natural way possible — by being in the kitchen, asking questions, and cooking my way through any recipe that caught my attention. That early curiosity shaped how I cook today: intuitive, technique-forward, and always in search of deeper, more interesting flavors.

My food is influenced by everywhere I’ve lived, the people who shaped me, and the places I continue to explore. Growing up throughout the Southern United States left a lasting mark on my palate — one of my favorite expressions of that heritage is a crab cake served on a fried green tomato with a pimento cheese remoulade. Alongside those Southern roots, I draw heavily from French cooking, blending classic fundamentals with modern techniques to create dishes that feel both comforting and refined.

After a career in technology, I’ve returned to the work that has always felt most natural: cooking for people directly as a personal and private chef. For me, food is a love language — a way to take care of people, share stories, and create meaningful moments around a table.

When I’m not cooking, I’m usually traveling. I love discovering new places through their food, learning local ingredients and traditions, and bringing those influences back into my own kitchen.

My goal is simple: to create thoughtful, delicious, and personal meals that reflect my journey — and the tastes of the people I cook for.