Matthew Kuscher

The Climb

Florida International University is part of the training line in Matthew Kuscher’s background, and that school connection remains one of the few fixed points in his career record. The first restaurant in the timeline is placed clearly in 2011, marking the start of the work that follows.

Today

Restaurant development and management define the current scope of Matthew Kuscher’s role at Kush by Lokal in Miami, where he serves as Executive Chef. The position reads less as a title than as a remit: build the room, manage the operation, and keep the work moving.

Signature

Alligator Strips and Miami fries sit among Matthew’s signature dishes, the kinds of menu items that anchor a chef’s public identity in a restaurant setting.

In Their Words “Upcycling is really what I cared about, I wanted to [have] obviously a cool feel to it, but the first priority was trying to be something that was gonna help spread the word.” “I have a soft spot for FIU.”

Recognition

Matthew Kuscher’s public voice points toward adaptive thinking and reuse, with upcycling described as a first-priority concern alongside presentation. That framing places the work in the language of function, circulation, and reach rather than ornament.