Executive Chef

Matt developed a love of cooking at a very early age. As a child, he would watch intently as his parents prepared dinner and anxiously assisted in any way he could. Growing up in Fairfield, Ohio, every holiday and family event involved congregating in the kitchen at his childhood home.  His love for cooking continued through his teenage years while he experimented in the kitchen on his own, serving his friends and family at every opportunity. 

When Matt was 15, he got his first job bussing tables at Reception Banquet Hall.  He quickly worked his way back to the kitchen, and by the time he graduated high school, was preparing meals for over 400 people nightly.  He decided to follow his passion into college and attended the prestigious Culinary Institute of America (CIA) in New York.  While he was there, Matt received formal training from several Master Chefs, worked in all of the upscale restaurants on campus, interned at Scioto Country Club in Columbus, OH, and traveled through Napa Valley to expand his palate and culinary skills.  Matt graduated from CIA in 2004 with a Bachelor's Degree in Management and Culinary Arts.

Even with job opportunities in both New York and California, Matt chose to come home to Cincinnati. He accepted a job at Jag's as a Pantry Cook in 2004, and was named Sous Chef in 2006.  In 2008, Matt earned the title of Executive Sous Chef.  In April of 2016, Matt earned the title of Executive Chef.

Matt enjoys leading and mentoring his staff, experimenting with new dishes, developing new recipes and menus, interacting with his patrons, and giving back to the community through volunteering and teaching demonstrations at local culinary schools and events.