Born and raised in Minneapolis, MN, Matt has always been interested in the culinary world. Hunting, fishing and gardening in his formative years, gave him an appreciation for fresh, locally grown produce and ingredients.
Matt graduated with honors from the prestigious Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul and began his career in fine dining. He then traveled to France, where he learned classic techniques and preparation.
In 2007, Matt moved to Chicago to take a position as sous chef at the contemporary Italian restaurant, 312. In the years following he has served as executive chef at several noteable restaurants, most recently Hubbard Inn and Joy District.
Beginning a new adventure with Bob’s pizza, Matt’s love of quality ingredients and fine dining experience have helped him build a more thoughtful (and delicious) pizza.