Born and raised in the sailing hub of Rhode Island, Mathew knew he wanted to be a Chef by the age of 12. His mother ran a macrobiotic cooking school in the 80’s, which nurtured his passion for cuisine and food preparation from an early age. Mathew’s first experience in the galley began when he went on tour with Greenpeace, where he was hired as an assistant to a classically-trained French Chef who became his mentor. While crossing the ocean from port to port, he realized he could pursue a career in the yachting industry and continue to cook an…