Last seen helming the influential Amass, Copenhagen, Matt is now Head Chef & Partner at AIR Restaurant, Singapore, where he applies his penchant for conscious cooking to a tropical oeuvre of ingredients. Matt established Amass in 2013 & built it into one of the most sustainable restaurants in the world. Amass sparked a movement to examine how the hospitality industry must move forward & become part of the solution to mitigating the negative impact that it has on the environment.
The California native cut his teeth in some of the world’s most decorated kitchens. Matt met Noma’s Rene Redzepi while working at The Fat Duck in 2005. This encounter led to a two-year Sous Chef Position at Noma before Matt returned to New York City to become Sous Chef at Thomas Keller’s three-Michelin-star Per Se. After three years, he returned to Noma as the restaurant’s first Chef de Cuisine, where he stayed for three years before leaving to open Amass.