Matt joined the Levy family in 2002, accepting a position at Chicago’s Lincoln Park Zoo. After 3 years, he was promoted to Stadium Club Chef at US Cellular Field, home of the Chicago White Sox. In 2006, Matt traded in his jersey, to take the field with the Pittsburgh Pirates as Executive Chef at PNC Park.  In 2010 he took the reins at the Hynes Convention Center in Boston. Matt then moved on to oversee all food service operations at our nation’s 4th largest convention center, Georgia World Congress Center in Atlanta until July of 2019. Matt is now the Regional chef for the convention center group.

Matt majored in Bio-Chemistry at Bowling Green State University prior to finding his true love of cooking. Matt then attended the Pennsylvania Institute of Culinary Arts in Pittsburgh. Matt has been married to his wife Audra for 13 years. Matt is a member of Slow Food, Three-Step Straw Initiative, Second Wind Dreams, culinary advisor for West Side Community Market, and a Master Mason. In his free time you will find him outdoors in his garden.