Chef de Cuisine
Matt Garland is a true Southern gentleman bringing a taste of his down-home roots to Boston at the iconic neighborhood brasserie Eastern Standard Kitchen & Drinks. He kicked off his culinary career as a line cook in Chattanooga, Tennessee’s Bluff View Art District while attending Jacksonville State University, and quickly shifted his long-term interests from political science to the hospitality industry.
Embracing the restaurant world full-steam, Matt challenged himself by leaving the comfort of the south and working his way up from line cook to chef in spots stretching from Alabama to Rhode Island. His determination paid off in August 2010 when he accepted the Sous Chef position at Barbara Lynch’s acclaimed B&G Oysters in Boston. Matt’s next role brought him to another restaurant within the Barbara Lynch Gruppo – Fort Point’s Sportello – where he served as Chef de Cuisine.
In 2013, Matt joined the capable team at Eastern Standard as Sous Chef and has since become a valuable presence in the kitchen, utilizing his distinctly Southern palate to create inventive twists on classic brasserie fare for breakfast, lunch and dinner. When he is not behind the line, Matt can sometimes be heard showcasing his musical side – a skill he developed through his participation in band and a capella groups during college.