Mattos Hospitality

The Path

Chef and founder is the title that matters here: Mattos Hospitality uses it to signal both kitchen discipline and the wider management of service. The name reads less like a brand flourish than a working shorthand for how food, drink, pacing, and floor presence are held together. In hospitality, that combination is the craft.

The Work Today

In 2025, the Director of Operations for Mattos Hospitality is based in New York, New York. That setting fits work built on timing, coordination, and the daily control of moving parts. New York, New York gives the operation its pace; the job is to keep standards steady inside that pace. The transition is stated plainly in Mattos’s own announcement, with no need for decoration: > "I am super excited to announce that I am taking over as the wine director for @dhgnyc starting in May!"

In Their Words “I am super excited to announce that I am taking over as the wine director for @dhgnyc starting in May!” The role is wine director, and the work implied is specific: selecting, organizing, and defending a list in service of a room. The language is brief, but the responsibility is not. To take over a wine program is to step into decisions that affect how a dining room reads the table, the bottle, and the moment. For Mattos Hospitality, the statement places leadership inside the mechanics of service rather than above them. The emphasis is on action, timing, and control of the guest experience—the practical side of hospitality that has to hold every night.