Founder of Cr(eat)e Restaurant Consulting, Chef 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 off-the-moment cuisine.

Before founding Cr(eat)e, Matt was Partner and Vice President of Culinary of Craveable Hospitality Group, formerly the David Burke Group. Under Matt ’s direction, he oversaw 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.