Matthew McPherson brings a passion for food that started while he was growing up in rural upstate New York as the youngest of four children. The value of food and where it comes from was instilled in him at a young age.
While attending culinary school at Johnson & Wales University, McPherson expanded his culinary knowledge by completing internships at Public NYC and Mikla in Istanbul, Turkey.
After graduating in 2012 with a culinary degree in Food Service Management, he brought his talents to Boston, starting out as a line cook at Craigie on Main. From there he spent several years working as Chef Tournant and Chef de Partie at Menton under Chef Barbara Lynch. After two years at Menton, McPherson pursued opportunities at Fairsted Kitchen, where he played a key role in menu development and recipe creation, led the kitchen staff and oversaw day-to-day operations.
McPherson then helped open two restaurants, Frogmore Low Country Kitchen and, most recently, as Sous Chef at Porto, where he was involved in menu creation and food sourcing, under Chef Jody Adams.
Leveraging his experiences in a wide array of cuisines, he is excited to focus at The Buttery on simple vegetables with deep rich flavors and to use techniques that accentuate all the beautiful bounties New England offers.
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