Hi! I'm Matthew Jennings

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LET'S GET COOKIN'! Find your passion. Create your purpose. Embrace your push.
Known for: Creative culinary concepts, team building, recipe development, restaurant and foodservice design, hospitality consulting.
Experience: 25 years
Starting at: $60
Base Cost: $4/min

Full Profile:

Award winning chef, author, entrepreneur, executive,
aspiring farmer and lifelong hospitality disciple. Call me whatever you want (MJ is best)....just don’t call me late for dinner!

Matt Jennings has been a culinary visionary and pioneer for the past 25 years. New England born and bred, Matt has operated award winning restaurants in Providence, Rhode Island (Farmstead) and Boston (Townsman). Matt has also owned and operated a popular gourmet specialty retail store, and a beloved sandiwch shop.

On top of being an expert at food, beverage and hospitality operations and having cooked since he was 14 years old, Matt has won a ton of critical praise. Food & Wine Magazine has called Matt 'the future of food' and Bon Appetit Magazine called Matt 'one of the most significant voices in American food of our generation". Matt has been blessed to have been a five times James Beard Foundation finalist for Best Chef Northeast and also for his incredible cookbook which came out in 2017, "Homegrown; Cooking From My New England Roots", which garnered it's own set of reverence and awards.

Matt has authored many pieces for Food & Wine Magazine and his image has graced competition cooking shows like Iron Chef, Bizarre Foods and other popular food television. Matt is the founder of Full Heart Hospitality, a food, beverage and hospitality consulting firm with locations in Boston and San Francisco.

Chef Matt is currently the Vice President of Culinary at Healthy Living Market & Cafe, an expanding natural foods grocer based in Burlington, Vermont and Saratoga, New York. He lives on a small farm on Lake Champlain with his pastry chef wife, two sons, two dogs, eight chickens, three pigs, four sheep, acre of vegetable gardens, apple orchard and his side project- Red Barn Kitchen- a commercial community kitchen in his renovated barn.


Location: VT
Cafe Operations Cookbook Development Foodservice Home Cooking Kitchen Design Marketing Menu Development Packaged Food Recipe Development Restaurant Operations
Fresh Pasta Home Cooking Product Development Hospitality Press Relations Service cooking equipment culianry expertise culinary consulitng culinary television food marketing food media health and wellness hospitality training ingredient sourcing lecture meat cookery menu writing recipe engineering restaurant operations restaurant training restauranteur seafood and fish team building vegetable cookery writing about food

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