Matt Vogel is a seasoned Corporate Chef with 26 years of diverse culinary experience, having trained in classical French and Italian cuisine under chefs Harlan Russel, Timothy Hughes, and Jim Coleman. His career includes a decade in custom catering, 12 years in fine dining à la carte restaurants, and 4 years with corporate chain restaurants.

Matt is deeply committed to community involvement, mentoring at the Restaurant School of Philadelphia, participating in Live 8, supporting food shelters in Philadelphia and the College of Physicians, and donating to Second Helpings in Indianapolis.

He thrives on organizing large events that focus on fresh, scratch-made ingredients to provide healthy and sustainable food to the public.

His advice for aspiring chefs is to work diligently and become proficient across various culinary areas, including knife skills, sautéing, baking, and recipe management. Staying current with trends and continually developing new ideas and flavor combinations are essential for relevance in the industry. Most importantly, he encourages future chefs to enjoy food and their culinary journey.