Press / Bio:
Chef Matt Yohalem
Chef Matthew Yohalem entered the culinary world at the age of fourteen, delivering italian food on a skatebaord in Manhattan. At the age of nineteen he started working as a cheese salesman at the infamous Zabars, it was there he decided to attend the University of Johnson & Wales to study Culinary Arts. Upon winning several culinary competitions and rising to the top of his class he was granted an apprenticeship at the venerable Four Star Restaurant, La Petite France in Richmond for Chef Paul Elbling, Certified Master Chef. Within the one hundred hour work weeks he was taught how to master the fundamentals of Classical French Cooking.
Chef Matt went on to cook at Commander’s Palace in New Orleans for the world famous Chef Emeril Lagasse, continuing his journey to the Union Square Café, The Pelican Club and eventually Michelin Starred restaurants in Paris as well as the South of France.
Upon his return from France, Chef Matthew worked as Chef Poisoniere for Chef Daniel Boulud at Le Cirque where he was taught Contemporary Four Star French Cuisine. Shortly thereafter Chef Matt opened Du Marche in the now trendy lower east side. Du Marche, meaning: from the market, which was the platform for the restaurant’s concept. The restaurant’s menu was ever changing, featuring an entirely “market” based menu. Embracing this concept at age twenty six, the Village Voice hailed Chef Matthew as ‘wise beyond his years”.
Later on he decided to travel to Santa Fe, New Mexico where he worked as Chef Saucier for Mark Miller of the Coyote Café. In 1994 Chef Matthew Yohalem founded Bistro 315 where he was praised in the Zagat Guide as the “Best French Restaurant”, in addition to praises in Gourmet, Bon Appetite and Esquire. He was the winner of the Wine Spectator’s Award of Excellence and Four Stars in the Albuquerque Journal.
The following year he opened Il Piatto, Cucina Italiana, a neighborhood trattoria where he achieved, once again a nod from Esquire Magazine for one of the “Best New Restaurants Award”, as well as numerous national media clippings, being awarded another Four Stars by the Albuquerque Journal and a nomination for the James Beard Award.
The following year, Chef Matt returned to New Orleans, Louisiana to open Belle Forche Criolle Restaurant & Bar. Food & Wine Magazine praised this invention as “Best of New Orleans” and was featured on The Food Network and also hailed by numerous forms of local press.
Currently, Chef Matthew Yohalem lives in Santa Fe with his wife Honey, a Creole Chef in her own right. They reside with their dogs on a small farm, raising chickens, ducks and regional vegetables. Together they run the always popular Il Piatto. Chef Matthew still practices his fresh market philosophy and is an active member in the Santa Fe Farmer’s Market and a great supporter of the Santa Fe Community.
Watch Chef Matt on The SantaFeTVShow.com Episode 4
Watch Chef Matt on The SantaFeTVShow.com Episode 5
Watch Chef Matt on The SantaFeTVShow.com Episode 6
Read Chef Matt's Article on SantaFePulse.com
Chef Matt's Resume available upon request: