Matt started out working at grocery stores to learn about food. He soon gained a healthy knowledge of different foods, ingredients, and recipes. During this time he was frequently caught outside his duty area, pestering produce clerks and butchers trying to learn all he could about their jobs. Matthew worked his way into a seafood department, he spent several months exclusively on seafood products and the proper preparation of them. His next venture was working with a prepared foods department, learning all he could about technique and production methods. Finally, he ended his grocery career in the specialty foods department, gleaning knowledge of different cheeses, vinegar's, oils, and artisan charcuterie.
Soon Matt found himself in an internship in Kailua-Kona, Hawaii. He spent the next six months traveling through Thailand, China, Cambodia, and Myanmar, teaching English as a second language. He also used the time to immerse himself in the local cuisine, once again pestering local cooks, chefs, grandmothers, anyone he could find who would teach him something new. Once he returned stateside, he wasted no time in securing a job in a full service restaurant, working as a waiter, line cook and eventually into management. During this time he also entered the culinary program at Pikes Peak Community College. With the help of his instructors and mentors, Matthew continues to grow and learn, gaining knowledge with each new culinary adventure.