A graduate of Pennsylvania Culinary Le Cordon Bleu program, Matt started his culinary career as an apprentice with Euro Disney in Paris, France. His career with Levy Restaurants began in 1999 at Jacobs Field in his home town of Cleveland, Ohio. In the five seasons Matt spent at the Jake, he had the opportunity to manage every food outlet and all five kitchens in the facility.
Over eight years and more than 20 major events/openings later, Matt has witnessed some amazing feats in his time with Levy Restaurants including: Cleveland’s Jacobs Field, Pittsburgh’s PNC Park, Detroit’s Ford Field, Las Vegas Motor Speedway, Atlanta Motor Speedway, Bristol Motor Speedway, Charlotte’s Lowe's Motor Speedway, San Antonio’s SBC Center, Washington D.C.’s Verizon Center, Qwest Center Omaha, Orange County Convention Center, McCormick Place, Ravinia Music Festival, Arlington International Race Course, US Cellular Field, Wrigley Field, Lincoln Park Zoo, Sears Centre and Lambeau Field. In addition, Matt has taken part in six proposals for new or renewed business.
December of 2003 brought the challenge of the Qwest Center, a new 16,000 seat Arena and one million square foot Convention Facility in Omaha, Nebraska. From concessions to special events, the Qwest Center offers premium service at every level.
Eighteen short months later, Matt was called back to Chicago and the Ravinia Music Festival. After a short stop-over for the Green Bay Packers 2005 season at Lambeau Field, Matt's fourth property in two years, he returned to Ravinia as the Executive Chef for the 2006 Concert Season. In 2007, Matt headed up the opening of the new two-story, 50,000 square foot Dining Pavilion at Ravinia, which included two full-service restaurants, the National City Bank Dining Hall and a casual counter-service restaurant. Another new addition to the scope of Levy Restaurants' service at Ravinia in 2007 was the catering in four tents that could accommodate over 1,000 people.
In October 2007, Matt returned home to Cleveland and his beloved Browns as the Executive Chef for Cleveland Browns Stadium. Included in the scope of the chef’s responsibilities are the mini restaurants, Chef’s Tables and action stations in the Clubs, the game-day catering for 145 suites as well as all private event catering.
A two-time Levy Legend for his roles in the PNC Park and Ford Field pre-opening events, Matt was also recognized by the management of the Cleveland Indians as the Star Employee in the 2000 season. Matt has been featured in Nations Restaurant News, Food Service Magazine, Chicago Tribune, Chicago Sun Times, Pioneer Press, 60035 Magazine, Ravinia Magazine, WXRT radio and Chicago’s NBC5 morning program.
Having completed Levy’s Keys to the Future and Top Gun Programs, Matt is always looking for the next great challenge that Levy Restaurants has to offer.