Executive Sous Chef
Matt grew up and went to high school in Northern New Jersey before moving to Florida in 2009 to attend college and found himself pursuing another one of his passions: cooking. In 2013, he moved to Charleston, SC to further advance his culinary education, eventually winding up at Husk Restaurant under Chef Sean Brock. At Husk, he worked his way up from Line cook to Butcher to Sous Chef. In 2018, Matt moved to Washington DC to be closer to family and accepted a sous chef position at Momofuku CCDC. He joined The Salt Line team in June of 2021 at our flagship location before before moving across the river to help open Ballston in October of 2021.
In his off time, Matt enjoys making sausages and salamis at home, as well as spending time with his girlfriend, Heather and their two cats.