Matt Davidson / Executive chef
Matt's culinary career began early on, graduating from the California Culinary Academy at age 20. While still attending school, he sought opportunities to develop his creativity further and refine his culinary techniques; he was offered an internship under Wolfgang Puck.
In his quest to become "Pizzaiolo for Life," he has made it his mission to work with restaurants that match his devotion to research, authenticity, hospitality, and seasonality.
From the San Francisco Bay Area to the bustling kitchens of Manhattan, he honed his culinary craft, creating craveable, delicious dishes with a focus on hospitality. His journey now takes him to Dallas, Texas, where he brings his intentional, substance-driven cooking to the city's evolving food scene.
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