Chef
Matt Sussman
- Discipline
- Chef
i. Biography
His work sits where bread service, front-of-house practice, and a restaurant idea drawn from Alpine inns meet. “Breaking bread is what people do to commune with one another, to share in an experience, so that’s what we’re trying to create.” Matt has said.
Training and Lineage
A Chicago dining room supplied both the training ground and the operating frame: Matt Sussman trained at Table, Donkey and Stick, then from 2012 worked there as founder and partner/general manager at 2728 W. Armitage, Chicago. Today, the kitchen role is Executive Chef of Tan.
Career - Executive Chef — Tan, Kyoto, Japan - Founder; partner/general manager — Table, Donkey and Stick, 2728 W. Armitage, Chicago (from 2012) Education: Table, Donkey and Stick
Accolades
Recognition for the work includes Bib Gourmand.
FAQ What is Matt Sussman's current role? Matt Sussman is chef at Tan — Japanese. Where did Matt Sussman train or study? Matt Sussman trained at Table, Donkey and Stick. What recognition has Matt Sussman received? Bib Gourmand.
