Matt’s Market didn’t start with a logo. It started with a chef.

Matt trained at the Culinary Institute of America in New York, then went straight into the deep end — cooking at Mélisse, a two-Michelin-star restaurant, where every plate had to be perfect or it didn’t leave the pass. From there, he became the quiet name behind the scenes for top professional athletes, celebrities, and business leaders, and even cooked his way onto Bravo TV.

The common thread: people who could eat anywhere kept coming back to Matt.

At some point, it stopped being a reasonable “private chef thing” and started looking like something more. People weren’t just asking Matt to cook for special occasions — they were asking how they could eat his food every day.

That’s where Matt’s Market comes in.

To build it, Matt called his brother, Eric. For everyone’s sake, Eric stays out of the kitchen — that part is all Matt — but he lives for everything wrapped around the food: operations, customer experience, and making sure the brand feels as dialed-in as the meat being sold.

Together, they’ve built a market around a single rule: if it carries the Matt’s Market name, it has to meet Matt’s standards.