Originally from Bucks County Pennsylvania, Chef Matt began working in kitchens as a teenager. He fell in love with the constantly evolving seasonal ingredients and how to best prepare them. Around the same time, Matt became involved in 4-H where he gained an understanding of how raising livestock and growing food can nurture a healthy and fulfilling lifestyle.

Since graduating the Culinary Institute of America in 1989, Matt has worked at many premier Philadelphia, New York City and Las Vegas restaurants including Aureole, Tabla, Gramercy Tavern, Tom Colicchio’s craftsteak and most notably, BID – a restaurant in Sotheby’s, where he was awarded 2 stars from the New York Times. Matt was also a founding partner in a start-up restaurant group in Baltimore, Maryland and received accolades for his “judicious hand in combining bold flavors and bringing the best ingredients to the table”.

Since coming to Ithaca & Cornell Dining in 2018, Matt has enjoyed building a small homestead farm where he tends an orchard, chickens, guinea hens, bee hives, koi fish and a vegetable garden. “I get great satisfaction from sharing my experiences in food and travel with the Cornell student body. I look forward to meeting you in the Carl Becker Dining Room!”