Todays guest got his start in the world of hospitality as a child when he would accompany his father, a hotel GM, to work. During these trips he would spend most of his time in the kitchen.
It wasn’t long before he found himself at The Culinary Institute of America. He has had stints at French Laundry, Per Se, and Clio. Just to name a few. He has taught culinary arts at Southern New Hampshire University.
In more recent years he has worked at Wentworth by The Sea in New Castle, NH where he was in charge of all Culinary Operations. Today he is Chef/Co-Proprietor of Moxy, an American Tapas with a focus on sourcing from local farms and purveyors.
During his time at Moxy he has been nominated Food & Wine Magazine’s People’s Choice for Best New Chef 2013 and has most recently been invited to prepare a meal at the James Beard House in NY.
Success/Leadership Quote or Mantra
Honesty and integrity. Find out what you want to do and stick with it. Do not be something you’re not
Fun, casual and approachable; an every day place.
“Hip, modern and the right vibe for date night or girls’ night. The staff looked like they were having fun, too, without missing a beat. It’s not often all the pieces of a dining experience fit together so well.”
Moxy is at a point where they’re growing and getting loyal customers, which is a good problem, but has to be managed. You have to grow in a way that you don’t sacrifice what you are and what got you there. You don’t want to lose the identity that people were receptive to in the first place.
Being overcome by finding good people and treating them well. you have to make people feel like they are a part of it.
You need to lead by being the best role model possible. Matt leads by washing the dishes and sweeping the floor. Matt also leads by not being afraid to push himself.
being able to create a restaurant business that can stand on its own two legs is a challenge in its own, because of how difficult it is. On a more intimate level, making people happy every night.
On The Fly (speed round)
- Hiring Tip
Make someone come in and work for a night.
- Creative Incentive to Keep Employees
Healthcare, flexible schedule and little incentive like passing on tickets to a celtics game. Make people feel like they’re valued and important to the team.
- Marketing Tactics, Tools or Trends
Being extremely active on social media. He suggests using social media to get out and be a part of the community.
- Restaurant or Business Book
- Productivity, Efficiency, Profitability or Communication Gadget Tool or Service.
Making the most of your relationship with distributors. These are services and they have tools that can help you.
- Best Business or Restaurant Advice
Find out what you are and what you want to do. You need to understand your identity.
You better be willing to come out and work hard and manage your expenses
Moxy Restaurant: http://www.moxyrestaurant.com