Matthew Kreider
Steak 954
I graduated Le Cordon Bleu in 2012. I started my career under one of Danielle Bouley’s disciples in a French brasserie in Minnesota. Afterwards I spent a brief time in New York city, learning in kitchens such as Gramercy Tavern under Chef Michael Anthony. Five years ago, I moved to Florida began my journey with Starr restaurants. After a few...
