Matt’s career began in San Francisco where he interned at Quince. From there, he gained a deep understanding of food seasonality while working at Foreign Cinema and eventually became Chef de Cuisine at Flour + Water and Salumeria where he honed his pasta and salumi skills. After a brief consulting stint in Chicago, Matt spent much of 2014 cooking and traveling in Colombia and Italy before landing in Portland to join the Renata family, which opened in 2015. It was named The Oregonian's Restaurant of the Year less than a month later.