THE MAN BEHIND THE MEAT
CHEF MATT O’NEILL
Matt O’Neill brings over two decades of experience cooking in the nation’s most esteemed culinary cities. His thoughtful perspective on the culinary arts shines through with purpose and commitment to of-the-moment cuisine.
As Founder of Cr(eat)e Restaurant Consulting, and Vice President of Culinary of Craveable Hospitality Group, formerly the David Burke Group, Matt oversees the culinary development for the group’s fourteen restaurant and lounge concepts across the country.
In 2011, Matt served as the Executive Chef at Ajax Tavern in Aspen’s award-winning Relais & Châteaux, the Little Nell hotel. Previous to that, he worked alongside Tony Maws in Boston’s celebrated Cragie on Main.
In New York, he was sous chef at Bar Boulud and August Restaurant and was chef de partie at Restaurant Daniel. Matt ’s accomplishments included opening four concepts and contributed to earning the third Michelin Star for Restaurant Daniel.
He has a degree in culinary arts from the New England Culinary Institute in Vermont.
“One of the best perks of being a chef is my connection to the best beef suppliers in the game. And we’ve taken the mouth-watering flavors of that prime beef up to eleven with our innovative Salt Brick Aging method — so good, they gave us a patent for it.
The best part? We’re taking these amazing cuts of beef — straight from the source, hand picked by me — and we’re packing curated boxes to ship directly to your home. We promise you, we’re not messing around with quality here, and you’re going to love these f@¢king delicious steaks.
Find out how we’re putting the primal back in prime, and get ready to tear into the best tasting steaks you can find... Not at the steakhouse. At your house.”
— Chef Matt
