Matt Shapiro

Working in kitchens since the age of 15, Chef Matt Shapiro advanced from dishwasher to chef in his home state of New York. He arrived in the North Bay after leading positions for restaurants on the East Coast and in San Francisco.

In 2014, Chef Matt joined Hog Island Oyster Co. as chef at Tony’s Seafood in West Marin. Always attentive to the quality of ingredients, he played an integral role at Hog Island in creating a sustainable sourcing plan.

Chef Matt joined the team at The Key Room as a Chef Instructor, bringing leadership skills and a breadth of experience that led to his appointment as Director of Training and Culinary Operations. His role weaves together the joy of providing outstanding food and the culture of learning in our kitchens.