About The Chef
Chef Matt
From a very young age, Chef Matt has been cooking with any kitchen ingredients that were available to him. While serving in the U.S. Army, he traveled the world and enjoyed learning about the different cultures and cuisines from the locals, as well as from world renowned chefs. Specifically, his learning was focused on American, Italian and Mediterranean cuisines.
Chef Matt enjoys making food from scratch with fresh ingredients that combine together to build
texture, flavor and balance. His favorite dishes to cook include proteins like lamb, beef, elk, and Italian pasta dishes. He also loves to slowly smoke brisket, pork belly, pork butt and chicken. He is a certified pit master and sommelier and has catered private parties and worked as a personal chef.
Prior to moving to Charlotte to further his culinary career, Chef Matt held positions such as, IT
professional, graphic and web designer, FOH sound engineer, FM radio engineer, line cook, Chef de Cuisine and chef at various restaurants.
He earned an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in Food Service Management
along with a Master’s Degree from Johnson and Wales University in Charlotte, North Carolina. While at
Johnson and Wales, Chef Matt worked as a teaching assistant and worked as events management
preparing exquisite dishes along with his team for all university events. He also served as a culinary
instructor for CPCC and a chef for the Masters golf tournaments in Georgia for several years. He has
worked, consulted, and managed several Charlotte and Pittsburgh restaurants.
Currently, Chef Matt owns and operates CM Foods LLC, where he has created a unique and very
successful full kitchen food trailer business called Crossroads Culinary, which is family and veteran
operated. Crossroads Culinary has a tasteful, seasonal menu with unique dishes offered on a regular
basis, such as, shrimp scampi linguine and smoked braised pork belly, along with a very popular steak
and cheese Philly.
Chef Matt is also a longtime member of the American Culinary Federation and promotes culinary skills
education through his fun and interactive private cooking classes.