Matt Hall

Chef de Cuisine

Matt Hall's culinary journey began in New Hampshire, where he cultivated his passion for food from an early age. He stepped into the world of professional kitchens in high school which led him to pursue a Bachelor of Arts in food service management from Johnson & Wales.

After honing his skills as a chef in New York City, Matt relocated to San Francisco, where he worked at Cotogna for five years as a junior sous chef and executive sous. His career continued at the renowned three-Michelin-starred Quince, where he served as sous chef for two years. Matt thrived on the cooking style, developing an appreciation for local ingredients and learning the art of pasta.

As Sorrel’s Chef de Cuisine, Matt has a keen desire to collaborate and evolve alongside his team. He aims to explore new culinary horizons and refine his leadership skills.