Private Chef Matthew Columbia, MD, United States

Gastronomy as innovative artistic expression.

My cooking is a way express my true self and share my joy and passion with others. I combine with classical French education with my experience in a Spanish-Japanese fusion restaurant to drive my own creative impulses and adventurous palate.

I am a young professional chef who has interned in some of the top restaurants in the DMV area and has entrepreneurial experience. I graduated class of 2023 from the Le Cordon Bleu London cuisine diploma program with a mention bien. Following culinary school, I interned at the Michelin restaurant Cranes in Washington DC. I have also interned in the Washington Post-recommended restaurant Foraged under Jame-Beard nominated Chef Chris Amendola. Prior to attending culinary school, I founded Serenade Bakery in Columbia, Maryland. As part of my bakery, I ran a charity initiative that donated over 275 loaves of bread to the Columbia Food Kitchen. My diverse array of culinary experience combined with my loves for the other arts helps me to apply a personal and expressive lens to my dishes, focusing on unique flavor combinations, textures, and overall gastronomic experiences.

American, Bio, Decadent, Europe, French, Fusion