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About
My culinary career began in Marshall, California at Nicks cove. A local restaurant positioned on Tomales Bay and just down the street from Hog Island Oyster Farms. I spent my mornings catching Halibut and Dungeness crab before heading off to work across the street, where we grew all of our organic produce. This is where I fell in love with food and began to understand the importance of fresh local meats and produce. Simple clean ingredients are the foundation of every dish, and the opportunity to bring the best out of each element is what makes cooking special for me.
Overview
Background checked
2 employees
1 year in business
Business hours
This pro hasn't listed their business hours.
Payment methods
This pro accepts payments via Cash, Check, Credit card, Google Pay, PayPal, Venmo, and Zelle.
Customers rated this pro highly for professionalism, work quality, and value.
5.0
1 review
5
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Jessica S.
Sep 17, 2025
Chef Matt of Fin and Field is exceptional. I have used him for multiple private events and his food is always delicious and beautiful. Matt is very personable and always a pleasure to work with.
Credentials
Background Check
Matthew Pfau
FAQs
What should the customer know about your pricing (e.g., discounts, fees)?
It fluctuates based on the amount of people and level of service included. Full service seafood boils and BBQ events are offered to cater large parties.
What is your typical process for working with a new customer?
A quick call to introduce myself, and get a better understanding of what is desired, so I can create the best experience possible.
What education and/or training do you have that relates to your work?
10 years in professional kitchens working under a well known Chef who worked under Wolfgang Puck
