Matt Pressler is an American Chef and restaurateur who specializes in traditional Spanish and Mexican cuisine

with a modern interpretation.

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Born in Paoli, Pennsylvania into a family of entrepreneur’s, doctors and artists. He has combined all those qualities and began his culinary training as a youth cooking frequently as a young boy. Matt attended and excelled at the prestigious culinary school, The Culinary Institute of America in Hyde Park, New York.  He broadened his interests to include regional Mexican, Spanish and Latin American cuisine.


After graduating from The Culinary Institute of America with honors, he worked under James Beard Award winning Chef Reed Groban at the Fairmount Princess in Scottsdale Arizona.  He studied under chefs from Barcelona, Spain and Puebla, Mexico. Chef Pressler worked a short stint under Iron Chef Jose Garces at Amada in Philadelphia. Chef Pressler favors traditional Mexican dishes native to Mexico as well as indigenous ingredients like vanilla bean, chocolate and dozens of peppers and their preparation, fresh, charred, dried and smoked.  Spain’s great influence on Mexican cooking is a link that has interested him in Spanish cuisine and culture, leading him to focus on traditional tapas and tapas as a defined style of eating.


Chef Pressler still studies and researches the cuisines and will continue to travel to Spain and Mexico keeping up with new techniques, interesting dishes and ingredients to innovate and creatively present to his customers.