seasonal dishes and craft beverages inspired by the great lakes region
· LIVE THE THIRD COAST ·
Matt started his culinary career as an apprentice with Flat Rock Village Bakery in North Carolina and during the same time period, he worked at the Select Registry Inn. After a move to San Francisco, Matt worked at such notable restaurants as One Market, Myth, Slow Club and Serpentine before becoming the Executive Chef of Magnolia Gastropub and then Radius, which earned a 3-star rating by the San Francisco Chronicle under Matt’s leadership.
Matt returned to Milwaukee as Executive Sous Chef of Rumpus Room in 2012 before being promoted to Executive Chef. Matt is passionate about sourcing local, quality ingredients and the creation of adventurous but approachable cuisine, evident in San Francisco, at Rumpus Room and this approach will continue at Blue Jacket.
We would like to thank Karen Bell for her work early on in helping us build the kitchen and conceive the original food menu. We would also like to thank our first chef, Chad Meier, for executing that menu and helping us expand upon the vision of Blue Jacket. We wish them both the best in future endeavors and look forward to starting a new chapter at Blue Jacket with Matt.