Matt Gordon was born on May 30, 1970 in Arizona, where he developed an early love for food and cooking. Growing up, he spent time in the kitchen with his mother, learning the basics of cooking and developing a passion for creating delicious meals.
After graduating from culinary school, Gordon began his career in various kitchens throughout California. He honed his skills at Willi's Seafood and Raw Bar in Healdsburg and Scott's Seafood in Silicon Valley, gaining valuable experience in working with a variety of ingredients and flavors.
In his quest to promote organic and sustainable eating, Gordon opened his own restaurant, Urban Solace, in San Diego. The restaurant quickly gained popularity for its focus on using high-quality, locally-sourced ingredients in its dishes. Gordon's commitment to creating delicious food while also supporting the environment set Urban Solace apart as a unique dining experience.
In 2013, Gordon expanded his culinary ventures by opening the brasserie restaurant Sea and Smoke in Del Mar, California. Inspired by the space of the restaurant, Gordon wrote the menu before they even signed a lease, showcasing his creativity and vision for the dining experience he wanted to create for his customers.
Outside of the kitchen, Gordon is a loving husband and father who is dedicated to providing his family with healthy, natural meals free of artificial ingredients. His commitment to his family's well-being reflects his passion for wholesome, sustainable eating practices.
Matt Gordon's journey from a young food enthusiast to a successful chef and restaurant owner is a testament to his passion for creating delicious, sustainable meals. His dedication to supporting local farmers and providing his customers with a memorable dining experience has made him a respected figure in the culinary world.