Chef Matt Kuhn of Ardeo+Bardeo - Biography

Matt Kuhn was 15 when he got his start in the restaurant industry washing dishes at a small, family-owned Greek restaurant outside of Charleston, South Carolina. Bitten by the culinary bug, he next worked as a kitchen manager at The Gourmet Shop in Columbia while earning a degree in restaurant management from the University of South Carolina in 2005.

Following graduation, Kuhn accepted a position at the White Face Lodge in Lake Placid, New York, where he worked his way up from tournant to sous chef under the leadership of Chef Brian Moyers. In 2007, Kuhn returned to Charleston, accepting a position at FIG. Kuhn was part of the team in 2009 when Executive Chef Mike Lata captured his James Beard Award. At FIG, he honed his French technique and deepened his commitment to farm-to-table cooking. After two years, Kuhn relocated to Washington, D.C. to take an executive chef position at DC Coast. In 2013, he left the restaurant to accept his new role as executive chef at Ardeo+Bardeo.