Matt Smith

Matt Smith.jpg

Matt Smith

Worth takeaway

After graduating from Scottsdale Culinary Institute, Chef Matt Smith worked as a sous chef for North Italia where he gained a passion for Italian cuisine. This lead him to work as a sous chef for the creative concept Digestif and later Executive Chef at Caffe Boa. He dove into the farm to table scene as sous chef to Aaron Chamberlin at St. Francis and then Executive Chef for Upward Projects. For the last year he has been the creative drive behind new menu items and specials at Worth Takeaway.