There’s a new face in the kitchen at the Benevolent Association, and he’s already cooking up more than just meals—he’s bringing thoughtful innovation, a deep respect for the classics, and an inspired approach to food. Chef Matt, who joined the BA nearly six months ago, comes to us with a rich background in both high-end dining and large-scale catering—and he’s just getting started.
Chef Matt’s journey to the culinary world took an unconventional route. “I started cooking because I grew up playing a lot of golf,” he says. While working at golf courses during high school and college, his off-season jobs often landed him in restaurants or grocery stores. What started as a side hustle became a full-time passion.
“I didn’t want a ‘real job’ after college, so I stayed in the kitchen world,” he shares with a smile. That decision led him to stints in major culinary cities like New York and San Francisco. But when it came time to start a family, he pivoted from restaurant kitchens to corporate dining, bringing his talents to companies like Google, Yahoo, and MIT, as well as major corporate accounts in Boston.
He’s also no stranger to large events. “I’ve done catering on beaches, in office buildings, grassy fields, even weddings for 300 people in the California redwoods,” he recalls. “Any place you can imagine food being needed—I’ve probably cooked there.”
Now settled with his family in Brookline, MA, Chef Matt says he’s enjoying his new role at the Benevolent Association. “The people here make it special,” he says. “Working with the team at the BA—it’s kind of a dream. After working with some of the most high-maintenance clients in finance and tech, this is a refreshing environment.”
When asked about his culinary approach, Chef Matt puts it simply: “Classic techniques, modern mindset.” He has a deep respect for culinary traditions and time-tested recipes—but that doesn’t mean he’s stuck in the past.
“I’m a big non-believer in ‘if it’s not broke, don’t fix it,’” he says. “Coming from Silicon Valley, you learn that everything is always in beta, in test mode. So I’m always looking for new ways to do things, but based on tried and true techniques. There is always room for innovation!”
That philosophy shows up in everything from how he runs the kitchen to the way he presents meals. “I look for efficiencies in food cost, labor, menuing, styling, marketing—you name it. I want the food to be familiar, but also fresh and elevated.”
Since coming on board, Chef Matt has brought new energy and practical improvements to the dining experience. Take the recent outdoor barbeques, for example. Instead of sticking with past setups that didn’t quite work, he found a more accessible, comfortable spot for guests on the East Lawn—and made setup and breakdown far more efficient.
“We’re keeping traditions alive,” he says, “but we’re also improving them. Whether it’s the food, the guest experience, or how we operate—there’s always room to grow.”
The overall menu leans toward classic, comforting, and familiar dishes—with subtle updates. Right now, Chef Matt’s favorite item on the menu is the brisket—served every four weeks and always a hit. Director of Christian Science Nursing Kathy Glover exclaimed, “It’s better than Texas!” when she first tasted it. That’s high praise coming from a Texas native.
Another recent highlight? The Waldorf salad. “We made it with yogurt instead of mayo, and a resident told me it reminded them of something they’d make at home. That’s what I’m aiming for—food that doesn’t feel institutional, but warm and real.”
Chef Matt adapts his menus to the various programs and services of the BA, working closely with the Christian Science nursing department to ensure a right variety, balance, and choices to meet the individual needs and preferences of those receiving Christian Science nursing.
We asked Chef Matt for his best chef pro-tip for those of us cooking at home. “Use Diamond Crystal Kosher Salt,” Chef Matt says. “It has the best crystal shape and adheres beautifully. It truly makes a profound difference.”
From reinventing the classics to ensuring hot food is always hot, Chef Matt is bringing thoughtful leadership and a genuine passion for good food to the BA. Stop by, say hello, and taste the difference the next time you’re visiting the BA!
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I was delighted to read this informative article about Chef Matt. What a gift he is to the BA. I had the joy of serving in the kitchen at the BA during a break in college and became aware how important it is to love the quest with quality food service. Mrs. Eddy speaks about “making life more fruitful” and what better way at the BA than good food served with joy. I am delighted to hear about Chef Matt - what a gift to everyone.
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