Matt is a native of Fort Wayne, Indiana. He attended Le Cordon Bleu College of Culinary Arts in Chicago. After graduation, he went on to work in kitchens across Illinois and in his home state of Indiana. He relocated to Nashville two years ago after accepting a job at Chauhan Ale & Masala House before being named chef de cuisine at Tànsuŏ. In his new role, he has worked to revamp the menu, offering playful dishes made with serious technique.
He currently lives in Mt. Juliet with his fiancé, two dogs and two ferrets.