Matthew has worked in the hospitality industry professionally now for 8 years. After 6 years of living and working on the east coast, cooking predominately southern cuisine, and an internship at Chef's Garden through the Jean-Louis Palladin Scholarship given by the James Beard Foundation. Matthew's career then led him to California. Now over a year later submersed in the Southern California bounty, Matthew is the Sous Chef at Orsa & Winston where Japanese and Italian ingredients and flavors are combined to create a seasonal tasting menu that changes every day served Omakase style to every guest.