Executive Chef
Matt Tiscornia
Executive Chef, Pier Sixty
- Discipline
- Executive Chef
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i. Biography
Event catering at scale requires an acute discipline in line execution, where high-volume production must reconcile with the nuances of seasonal sourcing and precise visual architecture. Executive Chef Matt Tiscornia approaches large-format dining through this operational framework, leading culinary operations that balance purveyor-driven sourcing with disciplined presentation techniques tailored to complex, full-service event settings.
Coming Up
In high-capacity hospitality, the line between banquet assembly and kitchen craft relies on strict procurement standards. Rather than relying on static, standardized hospitality menus, production centers on continuous dialogue with regional growers and regional supply networks. Ingredient selection focuses on seasonal produce delivered from local purveyors, ensuring that large-format courses retain freshness and distinct structural character across rigorous event timelines. The craft demands meticulous organization behind the pass. Coordinating large dining rooms requires kitchen leadership that treats plate design, temperature retention, and ingredient sequencing as integrated systems, turning extensive banquet courses into creative, detailed culinary offerings.
Where They Are Now
Matt Tiscornia serves as Executive Chef at Pier Sixty in New York City, part of The Pier Sixty Collection at Chelsea Piers. Heading the house culinary brigade, he directs the development of seasonal, innovative menus and manages kitchen operations from conceptual planning through on-site execution, focusing on disciplined presentations and partnerships with regional purveyors.
Career - Executive Chef, Pier Sixty (present)
FAQ What is Matt Tiscornia's current role? Matt Tiscornia serves as Executive Chef at Pier Sixty in New York City.
