Matt Arnold

Coming Up

Before the liquid side of the menu, the line shaped the work: Matt Arnold trained at New England Culinary Institute and Le Cordon Bleu in Paris, then moved through saute, roundsman, ownership, Executive Chef, and management roles across Magnolia Grill Restaurant, Lidia’s Restaurant of Kansas City, Sagebrush, Lidia’s Restaurant of Pittsburgh, and Arnold & Associates. That sequence reads like a practical education in pacing, station work, and operations before returning to a chef’s post at The Dunes Restaurant, Adrianna’s Restaurant, and Webster House.

Where They Are Now

Cocktail work, as Matt Arnold describes it, follows the same logic as kitchen craft: ingredients, balance, and sequence, but expressed through liquid instead of food. His framing puts the emphasis on construction and guest experience rather than theater.

In Their Words “It’s very much like working in a kitchen with food but with liquid instead. It’s about creating a culinary experience.”

Career - Head Chef — Côte Brasserie, London, England, United Kingdom (2017–present) - Saute 1 — Magnolia Grill Restaurant (2000–2002) - Roundsman — Lidia’s Restaurant of Kansas City (2002–2003) - Owner — Sagebrush (2003–2005) - Executive Chef and General Manager — Lidia’s Restaurant of Pittsburgh (2005–2007) - Restaurant development, management and consulting — Arnold & Associates (2007–2009) - Executive Chef — The Dunes Restaurant (2009–2010) - Executive Chef — Adrianna’s Restaurant (2010–2011) - Executive Chef — Webster House (2011–2015) Education: New England Culinary Institute; Le Cordon Bleu in Paris

FAQ Where did Matt Arnold train or study? Matt Arnold trained at New England Culinary Institute and Le Cordon Bleu in Paris. What is Matt Arnold known for? Craft cocktails.