Executive chef Matthew Accarrino’s unique culinary style draws inspiration from his Italian heritage, personal experience, and classical training with some of America’s best chefs. In the kitchen Matthew, takes full advantage of the bounty of opportunities California ingredients present. This includes a strong belief in direct sourcing, producing, and at times playing a role in the creation of his ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from Food & Wine, Bon Appetit, Saveur, The Wall Street Journal, The New York Times, The San Francisco Chronicle, San Francisco Magazine and The Michelin Guide.
Matthew was named a Star Chefs “2010 Rising Star” for his “innovative vision, finesse, and deeply satisfying cuisine,” and in 2011 he took top honors at San Francisco’s Cochon 555 competition.
He has been nominated five consecutive times for the prestigious James Beard Foundation Award for “Best Chef: West.” Food & Wine magazine named him “People’s Best Chef California” in 2013, and editorially selected him for the prestigious “Best New Chef” award in 2014. Matthew co-authored and released his first book, published by Ten Speed Press – SPQR: Modern Italian Food and Wine – in October 2012.
Outside of the kitchen, Matthew is an avid and competitive cyclist, participating in multiple disciplines at the local, regional and national level.
Awards & Press
- Michelin 1 Star