Matt Weingarten

Matt Weingarten began their career in 1996 as a Line Cook at An American Place. In 2003, they moved to Porcupine as a Chef. Matt then joined Savoy in 2004 as Chef de Cuisine, where they were responsible for all culinary aspects of the restaurant and assisted in sourcing all ingredients locally and nationally. In 2007, they became the Executive Chef at Inside Park at St. Bart's, where they worked closely with a network of farmers and purveyors to obtain seasonal produce and whole heritage breed animals that were broken down in house. In 2010, they joined Sodexo as a Culinary Director, where they developed culinary offers, menu planning, kitchen design, labor models, staff training, and recipe writing. Finally, in 2015, they became the Culinary Director at Dig Inn, where they were a leader in culinary development and culinary operation strategy and was responsible for R&D, menu direction, mindful sourcing of vegetables and proteins, enhancing sustainable practices, and innovative cooking techniques that scale.

Matt Weingarten obtained a Bachelor of Arts (B.A.) in English from Ohio University between 1990 and 1994. Matt then attended the Institute of Culinary Education between 1994 and 1996, and was a Blue Ribbon Graduate.