Matthew is a 37-year-old former fine dining chef turned community chef. As a person who faced years of housing and food insecurity, along with rampant substance abuse, the world of fine dining became part of the problem and not a solution. He has worked at nationally recognized restaurants like Laurel, Townsend, The Farm and the Fisherman and has trained under multiple James Beard nominated chefs.

With years of experience working with local farmers, the interconnectedness of the land, the food and the people became more and more apparent as a larger answer. Through this lived experience, his visions are creating a more equitable, sustainable and fulfilling life for all while reimagining and reworking the systems of food injustice and kitchen culture.