hef Matthew Accarrino recalls what attracted him to cooking, he says, “It gives me the chance to express life and experiences thru food.” Born in St. Louis and raised in New Jersey, he began his cooking career in New York City before moving west to California. Matthew honed his skills with Star chefs and grandmothers alike in Italy. He worked alongside some of Americas best known chefs including Thomas Keller, Tom Colicchio and Rick Moonen.
Executive Chef at SPQR in San Francisco since late 2009, he was named Star Chefs rising star in 2010, received 3 stars from the SF Chronicle and was awarded his first Michelin star for 2013.
In 2013 he was named F&W People’s Best New Chef: California. Co-author of his first book SPQR: Modern Italian Food and Wine, released in fall of 2012. Matthew has become known for his disciplined, personal, original and complex approach to cooking. Boldly working with great ingredients and techniques to thoughtfully create innovative yet soulful cuisine.
- Michelin Guide, One Star 2013
- Food & Wine, Peoples BNC, California, 2013
- James Beard Foundation, Best Chef, Pacific, Semi Finalist 2012 & 2013
- Cochon 555, Winner, San Francisco, 2011
- Star Chefs, Rising Star, 2010