Matthew Crane Chef Bio
Originally from Maryland, I have been blessed with the opportunity to cook in Rhode Island, Massachusetts, Washington, D.C., Virginia, Napa Valley, and Palm Beach among other places. While living here in South Beach for the last 7 years, I have had the pleasure of working for several luxury hotels including the Fontainebleau, Faena, and the Nobu Eden Roc Hotels.
My culinary experience goes back 15 years ranging from food hall quick-service models and pop-up BBQ joints to fine dining restaurants helmed by James Beard and Michelin star awarded Chefs, large scale luxury hotels as well as everything in between. I have been fortunate to work and learn my craft at celebrated and revered restaurants by Chefs Daniel Boulúd, Thomas Keller, Bryan Voltaggio, Paul Qui, and Tristen Epps, among others. Additionally, I have worked periodically with small families and individuals to curate personalized, prepared meals and private events. I have cooked and studied food and flavor profiles ranging from Southeast Asian, French, Italian, Spanish, North African, Middle Eastern, American Continental, and beyond.
In my spare time, I love playing tennis as much as possible, I am admittedly addicted, in a healthy way. I consider myself a classic/southern rock and classic country aficionado. I enjoy listening to all my favorite songs and hopelessly trying to learn the riffs on my guitar. I have only left the US once to visit Spain for ten days back in 2019. It was a truly eye-opening experience and definitely gave me the proverbial itch to travel. I enjoy great company and conversation equally with a comfortable balance of quiet, relaxing time to myself.
I am excited to work with anyone who wants to collaborate to curate personalized and memorable culinary experiences. Please do not hesitate to reach out with any questions, proposals, or feedback. I appreciate everyone’s time and consideration!
