Chef Matt Abdoo, Pig Beach & Pig Bleecker
Matt was raised in the small upstate New York town of New Hartford in an extremely tight-knit Italian-American-Lebanese family where he began his culinary training at a very young age by rolling meatballs and house made pasta with his nona. Matt graduated CIA Valedictorian and has worked as head chef at Marc Orfaly’s Italian Restaurant Marco before he accepted a position at Del Posto. During Matthew’s tenure at Del Posto, the restaurant has received a coveted four-star review from the New York Times, and the Relais & Chateaux distinction. Matt has also cooked in Italy at Il Ricchi in Tuscany and Il Rossilino in Pienza to further his knowledge of the “simple but true” philosophy of regional Italian cooking. In May 2015, Mattwith his partners opened Pig Beach, the outdoor barbecue restaurant, where he is able to combine his two loves, BBQ and Italian that can be seen is such dishes like house-made yankee red hots with cherry peppers and chunks of provolone. The restaurant returned in Summer 2016 again as a pop-up, with renovations taking place now to convert Pig Beach into a fully operating indoor-outdoor restaurant. In January 2017, Matt and his partners opened Pig Bleecker, a smoke-centric comfort restaurant in the heart of Greenwich Village. The food follows in the ethos of Pig Beach, with a blend of Italian and BBQ traditions to create food close to Matt’s heart.