Matt Orlando

Matt Orlando started his career in San Diego, working at various restaurants from the age of 16. He began his fine dining career working for Francis Perrot at Fairbanks Ranch, followed Charlie Palmer’s Auerole in New York for 2 years. He next landed a position at Eric Ripert’s three-starred Michelin restaurant, Le Bernardin, before moving to England to work at Raymond Blanc’s two-starred Michelin restaurant, Le Manoir aux Quat’Saisons and Heston Blumenthal’s three-starred Michelin restaurant, The Fat Duck.
At The Fat Duck, Matt met René Redzepi, owner and head chef of Noma in Copenhagen (voted three times as the number one restaurant in the world by Restaurant magazine). This chance meeting led to a two-year Sous Chef position at Noma, before Matt returned to New York to take a Sous Chef position at Thomas Keller’s three-starred Michelin restaurant, Per Se.
Matt returned to Noma as Chef de Cuisine 3 years later, and stayed in this position until he left to pursue his own project in July 2013, when he become the owner and head chef of Amass in Copenhagen.