Chef Jeff Mattia

Chef Jeff Mattia’s 25 years of professional culinary experience is product of a life of interest in food and cooking. Born and raised in Hartford, Connecticut, Mattia began helping his mom cook when he was only 2 years old – it’s been his passion ever since. His lifetime of interest in the culinary arts – both personally and professionally – have given Mattia a diverse and broad view of hospitality that influence his guest’s experiences at Pyre Provisions.

After serving in the United States Marine Corps for four years in the Marine Corp where he cooked fof over 1000 -5000 troops a day onboard US Navy vessels and out in the field in foreign counties. Jeff asked to deploy 2 times to serve his country see and experience 26 countries food and cultures, and got out as a Corporal in charge of a field mess operation with 24th MEU.

Mattia attended Johnson & Wales University in Rhode Island, graduating with a Bachelor’s Degree in the Culinary Arts in 2003. Following graduation, he gained experience as the Sous Chef at Todd English’s Tuscany, where he stayed for three years before joining Tom Colicchio’s team as Chef de Cuisine opening the 3rd location of Craftsteak. After two successful years, he relocated to New Orleans to work under chef John Besh as Executive Sous Chef at Restaurant August in 2010.

In 2012, he was promoted to serve as Executive Chef at American Sector at The National World War II Museum. In 2014, Mattia left the Besh group to expand his hospitality experience, first at the Hyatt Regency and then at the Royal Sonesta New Orleans. In 2017, Mattia was named Best Chef of Louisiana by the American Culinary Federation’s New Orleans Chapter and, in 2019, Mattia received the Hotel Champion of Hospitality Award from the Louisiana Hospitality Foundation.

In 2019, Mattia announced his new restaurant concept, Pyre Provisions, fulfilling a lifelong dream to open his own restaurant concept focusing on wood fried or open fired cooking the concept is now closed to due covid 19 pandemic, but Mattia was able to pivot and open Pyre BBQ in 2021 focusing on BBQ and support the neighborhood dining.