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PROFESSION: Executive Pastry Chef, CityZen and Sou'Wester at the Mandarin Oriental in Washington, D.C.
CULINARY EDUCATION: A.O.S Baking and Pastry, Johnson and Wales
FAVORITE SIMPLE FALL DESSERT RECIPE: Griddled pumpkin cake with raisin compote and ginger ice cream.
Matthew works as the Executive Pastry Chef at two of Washington, D.C.'s most celebrated restaurants, CityZen and Sou'Wester, both located inside the Mandarin Oriental Hotel. Prior to landing in D.C. with James Beard Award Winner Eric Ziebold, Matthew worked for Daniel Boulud in New York City at db Bistro Moderne, and also served as Executive Pastry Chef at Café Boulud in Palm Beach for two years. Before moving to New York to work with Boulud, Matthew was the Pastry Chef at two of Philadelphia's most coveted dining destinations -- LaCroix and Morimoto. If he could have one last meal with anyone, it would be with his wife Laura, and they’d make BLT's on fresh ciabatta bread with arugula salad with chocolate chip cookie ice cream sandwiches for dessert.