Chef de cuisine
Matthew Singer, a native of Santiago, Chile, moved to Greenwich, Connecticut at a young age with his parents, where he remembers weekend outings to the pizza parlor to satisfy his father’s craving for the American food staple.
Matt knew from an early age that he wanted to work in the restaurant industry, but promised his parents he would pursue a degree from a “regular” college before attending culinary school. He received a Bachelor’s degree in International Relations from Hobart and William Smith Colleges in Geneva, New York, and spent two years as a corporate accountant before the lure of the hospitality industry called.
Matt earned his Associate’s Degree in Culinary Arts from Le Cordon Bleu in Cambridge, Massachusetts while working as Line Cook at Cambridge Brewing Company. He joined the now-shuttered Church in Boston’s Fenway area as Sous Chef before joining the team at Beacon Hill Bistro. After three years, Matt got out of the kitchen and toured around Italy, staging in Michelin starred restaurants and developing a taste for the regional cuisines. After returning to Boston, Matt was drawn to the Mediterranean flavors at Somerville’s acclaimed Sarma restaurant, where he fell in love with the restaurant’s ingredient-driven approach to cooking.
Today, Matt brings this integrity to his position as Sous Chef at Bar Mezzana, where he pours as much passion into his food as he does into creating a fun and supportive kitchen environment. His fluency in Spanish allows him to integrate all staff members into the team while cooking at the highest level. When he’s not working, Matt enjoys spending time outside or at concerts with his wife, preferably accompanied by tacos and beer.