Matt Sigler of Salumeria - Biography

Matt Sigler’s culinary interest began in his grandmother’s kitchen in a small town in Nebraska. The desire to develop a career in the restaurant industry led him to San Francisco where he attended the California Culinary Academy. After graduation, Sigler began an internship at Quince, meeting his future mentor, 2010 San Francisco Bay Area Rising Star Thomas McNaughton. Sigler went on to work at Foreign Cinema and Slow Club, before joining McNaughton’s flour+water team in 2009. During his time at flour+water, Sigler developed a specialized interest for cured meats, artisan cheeses, and butchery. Sigler is currently the chef de cuisine of McNaughton’s farmhouse-style deli Salumeria where he showcases his salumi program that ranges from Italian dry-cured salumis to French saucisson.