Name: Snapper with Sourdough Crust and Cauliflower Puree
Ingredients: For the Fish; Snapper filet; Thinly sliced sourdough bread; Wondra flour; For the Sauce; Cauliflower; For the Slaw; Brussels sprouts; Fennel; Kohlrabi; Lemon juice; Honey vinegar; Good olive oil; Sumac

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theartofeating is about shifting how you think about food. It’s not just cooking—it’s how you see it, approach it, and experience it. It’s more than just slutty burgers or fancy tasting menus. Food is nourishment, its stories, emotion, purpose, tradition. I want to change the way you think about food, help you see the art in it and respect where it comes from, but most importantly, teach you what to do with it.

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Hi 👋 I’m Matthew, a multifaceted chef, food writer, photographer and native New Yorker. If you’ve made it here, it was probably through my many social pages where I share my love for storytelling through food. Over the last 19 years of my career in restaurants & food, along with having eaten at some of the most renowned places in the world, my palate and my experiences have brought me here to share with all of you.

A graduate from the Culinary Institute of America, I went on to be a protégé in some of New York’s most renowned kitchens including Per Se, Le Bernardin, Corton & Blue Hill at Stone Barns. After about 10 years or so in Michelin kitchens and traveling the world staging at restaurants (yes, like in The Bear) I now reside in Westchester NY as a private chef and artist. 

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