A graduate of Johnson & Wales University culinary arts program, Chef Matt has worked and studied in some of the finest kitchens with some of the greatest chefs and restaurateurs in the world. Chef Matt worked at Union Square Café with Michael Romano, and Danny Meyer. At Commander's Palace with Emeril Lagasse, and Miss Ella Brennan. At Le Cirque with Daniel Boulud, and Sirio Maccione as well as other top restaurants in the United States and Michelin Starred restaurants in France.Chef Matt helped pioneer the Fresh Market Restaurant Movement in New York City's East Side at DuMarche and set the standard for French cooking in Santa Fe at Bistro 315. At Santa Fe's Il Piatto Cucina Italiana he won Esquire's top 20 Best New Restaurants and in New Orlean's Faubourg Marigny he anchored the emerging neighborhood with the innovative Creole restaurant and bar Belle Forche. Today he works closely with Santa Fe's Farmers Market, oversees his italian operation and is currently working on his first book.