Itâs always about the people you meet along the way! By design, we get to collaborate and learn from the coolest people. With Chef Matthew Roberts, we have grown our appreciation for kitchen preparation. He takes extraordinary care and effort with his ingredients, seeming to praise and honor their very essence. To watch him at work is meditative. To enjoy his meals is an honor. Thrilled to offer this dive below the surface with this Proust inspired questionnaire:
Where did you grow up and where do you live now?
I grew up in San Diego and currently reside in Long Beach.
We know you have an all-around relationship with food; what is your earliest childhood memory related to food?
Smell has a way of transporting you back in time. I can vividly remember the summer garden of Teresa, our Italian nanny. Tomatoes ready to burst by the kiss of the sun and the lingering smell of basil as we played.
Is there a moment in your youth that inspired you to become a Chef?
There were many moments scattered throughout my young life that contributed. It was a slow build until the massive leap at 25.
I had worked in the Photography Industry for 7 years prior and up until my arrival in L.A., my food experience had been rather limited. As a boy, celebrity chefs and competitive cooking shows were non-existent. This was before social media. I watched quite a bit of Yin Can Cook on PBS (aired after Bob Ross) on sick days from school.
At 18, I began to travel throughout California on long road trips at and eventually settled in L.A. at 19. Having a base, I began branching my travels throughout the United States. I immersed myself in communities and cultures, soaking up all I could. I recognized the power of food. It spoke to me in a different language and emotion.
After several years working as a high-end photo retoucher in fashion, I was burnt out; Creatively drained. This led to cooking consistently for friends and family. People seemed to really enjoy my food. After quite a bit of encouragement, I signed up for Le Cordon Blue in Pasadena and never looked back. I knew I could always return to photography. Having spent time as a breakfast line cook in high school, I was not disillusioned by what lay ahead and set my mind to it. My culinary path has been unconventional to say the least. That being said, I would not replace the experiences and exposure one finds outside the confines of four walls for anything.
Fields + Farms to Kitchens + Plate, what do most people miss about the process?
Covid brought us closer to our food sources but we have quickly settled back into convenience. Food is medicine, plain and simple. There is a saying I hear often, âYou can pay your farmer (rancher, fishermen, etc.) or you can pay your doctor. Food for thought. Pun intended.
Any fun/funny hard won kitchen stories to share?
Those stories span 20+ years and would probably justify a book!
What perspectives or unique understandings have been gained from being immersed in the culinary world?
The Hospitality Industry can chew you up and spit you out. It calls upon a certain human conditioning. It is nice to see quality working conditions and mental health coming to the forefront in the last 10 years or so.
I left the confines of restaurants in 2017 and set my gaze across California, hosting live fire dinners and food and wine pairings. I was able to connect directly to the source from that point on and foster strong relationships wherever I landed.
Dinners began to develop an educational component to them. I wanted to tell the story of the hands that feed us to the best of my ability. The focused became narrowed, intention ever present, and the food more refined.
Throughout this process I realized I am one cog in the wheel and best not to take myself so serious.There has been many lessons in humility and grace.
We see your path in the culinary world constantly evolving, what currently inspires you?
The two worsts questions you can ask a chef, what is your favorite thing to cook and what is your specialty? I will be a forever student and am very fortunate to cook in the capacities I do with the freedom that I have. I am still very much inspired by the seasons and new ingredients I come across in my travels.
Where do you want to âsteer the shipâ next?
The next chapter is unknown and has been a conversation amongst friends and peers. I have not been cooking in the same capacities and have considered venturing into food styling. I’m also contemplating a more educational mentorship roll.
Do you have a culinary idol?
The usual suspects⊠Alice Waters, Marco Pierre White, Anthony Bourdain, anyone who denounces their stars!
What are your most marked characteristics?
Another hard question to answer. I have been told I possess qualities of patience, compassion, curiosity, and determination. Often leading with my heart while providing a sense of calm. When creating and preparing a meal, love is always at the forefront.
What is your go-to meal at home?
I am not attached to a restaurant; I essentially cook as I do for any dinner. Always inspired by the seasons and what I come across in my travels.
What is your go-to meal outside the home?
I am all over the place.
What is your favorite tool in the kitchen?
I have a wooden spoon that was passed on to me from our childhood camping equipment. It is nearly as old as I am. I have been cooking with it since I was 18. When I stop to think of the thousands of people it has fed over the years it is humbling. The patina is something of beauty.
If you could dine with anyone, dead or alive, who would it be?
Would come down to a choice between Escoffier or CarĂȘme.
Culinary school, yay or nay?
Depends on the individual. If you have a clear vision and drive, it is a great way to fast track your skill set. For others, climbing the ranks at a restaurant is best.
What is your idea of happiness?
I think the question, âwhere do I find peaceâ is more attainable. Finding and maintaining the middle ground. There cannot be light without darkness. In essence, I practice mindfulness on a daily basis to the best of my ability. When I can manage to set ego aside and be present, I am most at peace.
If you could enjoy another profession, what would it be?
I have been recently fixated on free diving and spear fishing. Could also be ceramics / pottery or bonsai.
Who are your heroes in real life?
Those striving to be the best version of themselves.
Have you watched or read anything interesting/inspiring lately?
Obsessed with âThe Taste of Thingsâ. A wonderful French period / culinary piece. I am currently re visiting several books from my young 20âs. An interesting process into past perceptions and assumptions!
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Fortunate for us, Chef Matthew Roberts, will be taking the helm of our upcoming lark communal dinner party next Saturdayâ7/26/25âwith Designer Lyla Moll at her expertly curated boutique known as Jo & Rose in the seaside Town of Huntington Beach.
Menu
Amuse:
Steamed & Chilled Scallop
+ shish & juniper tea | preserved meyer lemon, cucumber
paired w/welcome cocktail by mixologist Eric Kassel
Arrival:
Melon Gazpacho
+ calamansi crema, garden herbs
paired w/2023 Main & Geary Pinot Grigio, California
Start:
Yellowtail Crudo
+ stone fruit, tomato water, basil oilpaired w/2023 Raymond Sauvignon Blanc , North Coast California
Middle:
Smoked Costillas
+ a mole of cherry & morita, chickpea succotash
paired w/2023 Heritage Vineyards Pinot Noir, California
End:
Strawberry & Buttermilk Panna Cotta
+ saba pearls, pink peppercorn, pistachio
paired w/Wilson’s Organic Cold Brew Coffee
Modern. Organic. Inspirational. Social Dining.
Come on a lark with us!
Purchase Ticket: Let’s Go On A Lark!
Open invite. Limited Seats.
