Matt Del Regno is the Executive Chef of the state-of-the-art Huntington Convention Center of Cleveland & Global Center for Health Innovation where he brings his local flair to cuisine with a fun and an elegant style and a healthful mindset with a mission of providing not only great food, but a great experience to all friends, guests and visitors to CLE.
Working to bridge the gap between people and the source of their food, Matt partners with sustainable food producers and is a regular at The Chefs Garden, West Side Market & other local farms finding new ways to meet the year-round needs of large scale food service with responsible agriculture. Through “The Real FarmVille” Matt & his team raise multiple colonies of honey bees, keep egg laying hens, raise heritage Mangalista hogs & “farm” almost a quarter acre of vegetables & pollinator-friendly plants advocating for sustainable food system. Matt’s a graduate of Pennsylvania Institute of Culinary Arts and has spent nearly 20 years with Levy having been involved with over 50 venues and major events including three Super Bowls, over a dozen grand openings and countless major events cooking for heads of state, celebrity and thousands of raving fans!
Matt is the Chef Liaison for University Hospitals "Five Star Sensation," chaired by Wolfgang Puck & Michael Symon, advisor for healthful lunch initiative for forward thinking businesses, has hosted three Taste of the NFL’s, has been featured in the Chicago Tribune, Chicago Sun-Times, Pioneer Press, Nation’s Restaurant News, 60035 Magazine, Ravinia Magazine, The Plain Dealer, NBC 5’s Morning Show, WKYC-TV 3, WJW-TV 8, WXRT, The Wall Street Journal, NY Post, Fox & Friends, ABC News, NPR and was featured in the cookbook In the Kitchen with Cleveland’s Favorite Chefs, by Maria Isabella. When he’s not in the kitchen, Matt enjoys classic cars, travel, bee keeping and gardening. He and his wife, Melisa, live in Avon Lake with their four children, Sophia, Louis, Amelia and Oliver.