Matt King

About Matt King

Current Bio @ Smith & Wollensky Restaurant GroupChef Matthew King’s passion for food began at a young age. Encouraged by his grandfather, heknew he was destined to be a chef after starting out working at a catering company in his hometown of Shrewsbury, Massachusetts. After graduating from the Culinary Institute of America in 1996, he worked in establishments suchas the five-star Ponte Vedra Inn & Club in Florida and the famous Essex House in New York. There he cooked for two Presidents as well as many foreign dignitaries and catered the James Beard Foundation awards dinner before returning to his Boston home.In Boston, Chef King spent several years with Starwood Hotels and at The Fleet Center, cateringfor the likes of Bono, The Dali Lama and Elton John before taking a post as Executive Chef withJurys Hotels. He opened its Stanhope Grille, a fourstar, four-diamond property. Condé Nast magazine named the Stanhope one of “The Great New Restaurants from Buenos Aires to Zurich.”From Jurys, Chef King took over as the head of Smith & Wollensky Boston Back Bay preparingtraditional American fare and the restaurant’s famous signature steaks.Chef King left Smith & Wollensky to move to Ireland where he opened a cooking school and launched his own steakhouse, Benjamin’s of Boston. In 2010, Chef King returned to America and has rejoined Smith & Wollensky as Executive Chef for Boston Atlantic Wharf, as well as Boston Back Bay. Soon Chef King took on the roles of both Corporate Executive Chef and National Director of Culinary Development, leading the culinary team to new growth and new heights.

Experience

1. Chief Culinary Officer

   Ppx Hospitality Brands

   Mar 2020 — Present · Boston, MA, US

Skills

• Dinners
• Hospitality Management
• Food
• Cooking
• Hotels
• Culinary Skills
• Chef
• Restaurants
• Food
• Culinary Management
• Hospitality
• Catering
• New Restaurant Openings
• Menu Development
• Purchasing
• Restaurant Management
• Fine Dining