Matthew Davis

Forthright

Born and raised in the Washington, DC area, I found my way to Austin in the Spring of 2015 where I began to familiarize myself with a food scene I hadn’t dove into much before, being from the Mid-Atlantic. I started cooking in 2003, my junior year of high-school, after being enamored by my grandparent’s garden and my grandma’s cooking as a kid. I was a fly-on the wall to her preservation and pickling techniques and loved to get my knees dirty in their garden. I attended Johnson and Wales, Charlotte, for two years then spent the next decade home in the DC area honing my skills under some of the area’s best chefs (Anthony Chittum, Vermilion; Peter Smith, PS7). Upon moving to Austin, I was the opening Sous Chef at Juliet and most recently, I was part of the team at Jester King Brewery in the Hill Country.