Chef Matthew was born and raised in a suburb of Detroit, Michigan. His culinary journey began in his mother’s kitchen, where he crafted baked goods and meals from a young age. At 19, newly married and stationed at Beale Air Force Base in Northern California, Chef Matthew mastered the art of cooking on a budget.

The Sacramento Valley’s rich agricultural landscape introduced him to a diverse array of fresh produce and local ingredients, igniting a passion for exploring global culinary experiences. Living in the Yuba-Sutter area further broadened Chef Matthew’s culinary horizons, as he embraced the flavors of Mexican, Indian, Chinese, Thai, and many other cuisines. With formal training from culinary school and over 20 years of experience as a personal chef and executive chef in the restaurant industry, Chef Matthew has developed a deep appreciation for global culinary traditions.

An avid explorer of new techniques, flavors, and cuisines, Chef Matthew continues to innovate and inspire through his cooking. His first cookbook, Recipes Are Just Guidelines, published in summer 2024, showcases a year’s worth of unique recipes crafted 5-7 nights a week. Now, with Soup Symphony: A Medley of Flavors, Chef Matthew invites readers to embark on a flavorful journey, celebrating the art of soup-making with creativity and passion.