Chef Matt Migliore has cooked at some of New York City’s top restaurants for the past decade. He is well versed in, but not limited to, working with various cuisines such as Peruvian, Japanese, and Modern American. He is a minimalistic chef that strongly believes each ingredient should stand on its own.
Starting his professional career in New York City, he helmed the kitchen as Chef de Cuisine at Llama Inn, Brooklyn, NY. During this time, Chef Matt was named Chopped Winner on Season 41, Episode 12, “Belly of the Beast”. He was also featured on Best Thing I Ever Ate for his lime pie. After five years of developing and pioneering the “style” of Brooklyn Fare, Chef Matt moved to the restaurant Morimoto where he expanded his knowledge of Japanese cuisine. Prior to Morimotos’ closing, Matt was the Executive Sous Chef of omakase (Japanese tasting menu) bar and ran a 12-14 course tasting menu. During the same time, Matt was featured as the first Lineup Dinner chef and hosted a 6 course private dinner for food industry elites and celebrities. He then landed at MADRE in Greenpoint, Brooklyn as Executive Sous Chef where he worked briefly, just before the quarantine went into full effect. During this period of adversity, Chef Matt decided to pivot to recipe consulting and hosting virtual cooking classes in order to continue his career as a chef.
FOOD NETWORK CHOPPED
Season 44, Episode 13 "Champs Challenge"
FOOD NETWORK CHOPPED WINNER
Season 41, Episode 12 "Belly of the Beast"
BEST THING I EVER ATE FOR LIME PIE
Season 9, Episode 3 "One of a Kind"
THE LINEUP DINNER
First Guest Chef
ON THE LINE COOKBOOK
Featured as one of the Industry's Rising Chefs
Chef creates custom meals through virtual consulting business
"Chef Matt Migliore tells TODAY’s Al Roker about how he is helping people create meals from the materials they have in their pantry through a virtual consulting business."
FOOD & WINE
What It’s Like to Work In a Restaurant Right Now, According to Restaurant Workers by Nina Friend
"One challenge is defining what our restaurant and industry will look like on a day-to-day basis and long-term. The unknown makes it difficult to stay rooted in one idea."
FOOD & WINE
There's Never Been a Better Time to Buy a Digital Cookbook by Nina Friend
"Twenty guests sat at tables lined with candles, sipping on sesame cocktails, as Besser cooked alongside guest chef Matt Migliore in the kitchen. The dinner series, called The Lineup, was launched to give line cooks a platform to shine, bringing them out from under the shadows of executive chefs."
FOOD & WINE
Watch: Chefs Offer Online Cooking Demos During Coronavirus Pandemic by Bridget Hallinan
"The executive sous chef at MADRE in New York City has launched a "chef on demand" program, where he will act as a virtual consultant to create dishes for you using the ingredients you have at home."
COVID-19 CHEF INITIATIVE
In order for Chef Matt to continue his career, he launched the COVID-19 Chef Initiative at the start of quarantine. He began to create delicious and innovative recipes based on individuals' current pantry items. After two months, over 400 recipes had been sent out. Chef Matt then expanded his initiative to virtual cooking classes, which have garnered the attention of A-list celebrities and influencers along with families and companies from around the world. Chef Matt has hosted over 100 virtual cooking classes.
AMATEUR SUNDAY DINNER
A comedic series that has nothing to do with cooking. Just a substandard cook, Dani, trying to make Sunday Dinner for her fiancé, Matt, a professional chef.
This project captured real time service of top kitchens in New York City from the perspective of a chef.