Matt Farley, Executive Chef of The Southern Steak & Oyster, began his culinary journey in rural upstate New York at the age of 17. He moved to New York City in 1995, where he worked his way up in the kitchens of some of the Big Apple’s most lauded restaurants. After studying at the French Culinary Institute, Chef Matt landed the executive chef position at The Noho Star in New York City where he remained for seven years.
Chef Matt’s eclectic career then led him to run a USDA plant, where he oversaw product development for retailers such as Whole Foods Market and Trader Joe’s. He moved his family to Nashville in the fall of 2009, and after two and a half years of working at the iconic Loveless Cafe and then the Farmhouse at Fontanel, Chef Matt brought his varied experience and true love of food to The Southern Steak & Oyster.
As a drummer, it was his passion for music that originally brought Chef Matt to Nashville to record an album. Upon visiting, he fell in love with the city and decided to move his family and stay. He still plays shows and credits the calm efficiency in the The Southern Steak & Oyster’s kitchen to his ability to “keep the beat,” even on 500-cover nights.
To Farley, “the most important thing is having honest food that brings out the flavors of good, simple ingredients” which are inspired from many angles. His cuisine is a culmination of everything he has learned over the years which is evidenced through this favorite quote:
“Be yourself and don’t apologize.”
- Author Unknown