Chef
Matthew Bent
- Discipline
- Chef
Portrait of Matthew Bent
i. Biography
Since 2023, Matthew Bent has held the Executive Chef role at Three Sisters Catering, where the job is less about title than about managing pace, consistency and point of view. In a catering kitchen, the work sits at the meeting point of structure and expression; Bent’s profile is shaped by both. The corporate side gives the frame. The food carries the individual mark. That balance is explicit in his own description of the work: “I’m pretty much taking my corporate experience and applying it to my own business — I love both,” he says. It is a practical read on the craft. Bent is using formal experience as a working tool, then applying it to a business of his own, with the discipline of one setting carrying into the next.
Today
At Three Sisters Catering, the emphasis is on execution, but also on building a recognizable identity within that execution. Bent’s current position places him in the zone where scale matters and so does signature.
Career - Executive Chef, Three Sisters Catering (2023–present)
Signature
Bent’s signature dishes include Jerk on the Water, jerk chicken, jerk pork, and jerk lobster tail. Read together, the list shows a focused vocabulary built around jerk seasoning and its range. Jerk chicken and jerk pork sit in the familiar lane; jerk lobster tail brings a more d register; Jerk on the Water is the most concept-driven of the group, a name that does some of the work before the plate arrives. The throughline is consistency of style rather than variety for its own sake.
In Their Words “I’m pretty much taking my corporate experience and applying it to my own business — I love both.” “Ideally, I want to get a boat and call it “Jerk on the Water.”
FAQ What is Matthew Bent known for? Jamaican jerk dishes.
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