With over a decade in the kitchen, I’ve learned one thing: food doesn’t need to be fussy to be unforgettable. It just has to hit.

As a Queens-based chef, I took my first bite of a red bell pepper at four and never looked back—by five, I was crushing oysters with hot sauce like I had something to prove. That early curiosity turned into a lifelong obsession with flavor.

At the end of the day, we’re all want the same thing: good food that makes us happy; food that brings people together. My job is simple: to bring that to your table, your way, every time.

–CHEF MATT MIGLIORE