Matt Nye Culinary Project Manager

Chef Matt grew up in Western New York and developed a passion for food and eating at a young age. After graduating from Hobart College with a degree in English literature, he was classically trained in French culinary techniques at The French Culinary Institute in New York City.

Upon graduating from The French Culinary Institute, Matt immersed himself in restaurant life, working and gaining experience on as many stations as possible, with an emphasis on Italian and seasonal American cooking. After spending close to 10 years working in New York, he moved to Philadelphia where he got back to his roots, focusing more on French cuisine at a few Philadelphia institutions, before starting to work for Chef Garces.

As part of the Condor team, Matt is thrilled to use his background as a chef and the food knowledge that comes along with the position to focus on recipe development, on the ground operations, menu consultation, and culinary administration.