Matt Monteverde Director of Culinary
After graduating from Binghamton University with a B.A. in Economics, Matt moved to Boston to work as a manager for a well know food establishment. His passion for food began early in life, learning to cook and bake with his Aunt Judy. Continuing to experiment and explore through his adolescence and college years, on his own and in restaurants, Matt was finally inspired to pursue his professional chef degree from the Cambridge School of Culinary Arts (CSCA).
His journey has lead him to numerous opportunities throughout the United States as well as Italy to work with well-respected food brands, developing premium lines of pastas, sauces, dips and ready-meals with a focus on the Italian market and eclectic ethnic products. Matt is dedicated to providing the highest quality of service and comes with a vast knowledge of research and development, supply chain and operational experience.
His strong passion for food is contagious and he believes that every interaction with a customer or client is an opportunity to delight and build community around a product he believes in.
Matt is a member of the Research Chefs Association and the American Culinary Federation.