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.
Nick is from California, but he moved to NYC after college to go to FCI. He interned with Dave Arnold while there, who then helped him get a job at Ko as a Commis. He moved from Ko to Ssäm, then left to work at Gramercy Tavern. He moved back to the Bay Area for a year and worked at Incanto. Nick returned to Ssäm in November 2013. He loves Christmas, fancy cocktails, and New York.