Chef Matt Lewis started his culinary career in the kitchens of his mom and grandmother in New Orleans, LA before starting his professional career in the kitchen of Frank Stitt at Bottega, in Birmingham, AL. From there, Matt graduated from the Culinary Institute of America (CIA) in Hyde Park, NY and worked to hone his skills in such restaurants as Restaurant Zoe, The Four Seasons and Canlis. With that knowledge, Matt chose to venture out on his own and in 2010, he started the nationally acclaimed food truck, Where Ya At, Matt. In 2013 he took another big step in his career and opened Restaurant Roux, a more refined spinoff of the truck which was heralded, Best New Restaurant in Seattle for 2014. After selling Roux in 2018, Matt opened a second truck and is focused on the continued expansion of his catering and event operations.

Matthew is a loving father, and regularly tests his recipes through dinner parties and church auctions, reaching out to the Seattle community sharing his knowledge and love for cooking. Matthew no longer needs a stool to reach the counter, but he continues to learn, enjoy and share his culinary knowledge and curiosities with his family, friends and community. Part of this curiosity and exploration has lead him to become a bee keeper and oyster gardener at his property on Vashon Island.


SInce Covid began to affect business operations over a year ago, Matt has been committed to making the necessary changes to keep the business running and his staff employed. Part of this Covid evolution was the creation of a platform called Chef Box Live with his friends at Sound Excursions, where they create memorable cooking experiences taught via live-streams which include curated, raw ingredient kits with everything needed for each class. Matt has also adjusted the schedule of the truck to account for the loss of high density office areas and for the first time is taking the truck to surrounding suburbs, taking advantage of the “Work from Home” order, bringing the food to the people in their neighborhoods. All of these things have helped, but there is a long way to go before large catering and events, the meat and potatoes of the business, come back to normal levels.