Matt’s first kitchen experience was at Vetri restaurant in his hometown of Philadelphia. In 2005, he moved to NYC and worked under some of New York’s Best Young chefs, first at Oceana with Cornelius Gallagher followed by two years at Cru under Shea Gallante. Matt then spent time at Daniel, where he was part of the team that earned both four stars from the New York Times, and 3 Michelin Stars. Before joining Ssäm Bar, Matt completed a stage at the Fat Duck restaurant in England.
Sara started her restaurant career when she was eighteen, working at family-owned restaurant Da Pino in Dublin. She then moved to London to work at Richard Corrigan’s Bentley’s, then Fergus Henderson’s St.John Bread & Wine, finally landing at Momofuku Ssäm Bar in 2011, then Nishi and Má Pêche in 2016.