Matt was raised in a small town in southern Maryland and spent his formative years on the water crabbing, fishing, and boating. He began work in his first restaurant at age 15, washing dishes, prepping food, spending time as a fry cook, and eventually working the line. After high school, he attended The Culinary Institute of America in New York and graduated in 2004. Since his matriculation, Matt has spent time working for a wide array of properties, from flipping burgers on the beach to time at The Ritz-Carlton. Most recently Matt was sous chef at FIG and executive chef at Park Cafe in Charleston. Matt has lived in Charleston for 12 years, has 2 dogs, and rides his motorcycle every chance he gets.