Matt Kuhn, Executive Chef
Matt Kuhn’s restaurant career path began at age 15, washing dishes at a small, family-owned Greek restaurant outside of Charleston, South Carolina. He next worked as a kitchen
manager at The Gourmet Shop in Columbia, SC while earning a Bachelor’s of Arts degree in 2005 in restaurant management at the University of South Carolina.
Following graduation, Kuhn accepted a position at the White Face Lodge in Lake Placid, New York, working his way up from chef de partie to chef tournant, and later to sous chef under
the leadership of acclaimed Executive Chef Brian Moyers. Then in 2007, Kuhn returned to Charleston accepting a place in the kitchen to work at Fig. Kuhn was part of the culinary team in 2009 when Executive Chef Mike Lata captured his James Beard Award. At Fig he honed his French techniques and deepened his commitment to farm-to-table cooking. After two years at the notable restaurant, Kuhn relocated to Washington, DC to work at DC Coast where he most recently served as executive chef before accepting his new role at Ardeo+Bardeo.