Matt Carson

Providence, Rhode Island

 

From working in banquets at one of America’s top convention centers to Louisiana’s unique vintage restaurant scene, Matt’s 20+ years of experience comprises a wide range of kitchen cultures and cuisines.

 

Raised in Destin, Florida, Matt’s culinary career began in the dish pit. For over a decade, Matt worked his way through kitchens of all sizes, gathering techniques and advancing his position within the kitchen hierarchy. Confident in the direction of his career, Matt left rolling sushi on Florida’s Gulf Coast to return to Atlanta’s downtown hotel scene while he continued his culinary education at Le Corden Bleu college.

 

Ascending to the role of sous chef after returning home to Florida, Matt continued his culinary career over another decade in an upscale seafood restaurant, and as part of an “opening team” for a corporate Italian concept.

 

In 2018, Matt had the opportunity to cook at the famed James Beard House in New York.

 

When not at the restaurant, you can find Matt outside — either fishing or at the beach, and spending time with his wife and children.