The Kansas native fell in love with cooking as a kid, growing up in Kansas and helping his mom make bierocks – German meat-filled pastries – or chili (with beans). When a sixth-grade aptitude test predicted he’d excel in a career as a chef, Matt ran with it – going on to attend culinary school in Kansas City, then working in top restaurants there (American Restaurant, Bluestem) and in Dallas (Craft, Bolsa, CBD Provisions), and picking up a level 1 sommelier certification along the way. Prior to joining Rebees and opening Billy Can Can and Hatchways he was executive chef at Americano at the Joule Hotel.
