Matt was Born in Kerrville TX and raised in the Texas Hill country. Matt graduated from Kerrville Tivy High School in 1998. Matt has deep family roots in the Texas Hill country and has owned and operated several businesses in the area.
         Entering U.S. Navy boot camp in the summer of 2001 and was in Great Lakes during the September 9/11 attacks. Due to this Matt perused a naval career in Anti-Terrorism serving tours in Iraq, Afghanistan, the cost Somalia, and Guantanamo Bay Cuba as a Master-At-Arms.
After serving his country and receiving an honorable discharge from the U.S. Navy Matt enrolled in the Art Institute of California from 2012 to 2014 receiving his Bachelor of Science in Culinary Management.
      After Graduating from college Matt worked in New York City for several restaurant concepts managing 3 different venues and establishing himself as a culinary professional. After New York City Matt moved to Houston Texas and worked for a several restaurant groups establishing himself as a General Manager and Corporate Executive Chef. He ended up working in the Houston area for over 5 years before moving back to the Texas Hill and opening several concepts of his own. Matt is currently operating several restaurant and wine venues in San Antonio and Fredericksburg area in Texas. Currently managing upwards of 9million dollars in annual revenue for these companies as a Culinary Director and consultant.