Todd Matthews

The Path

Precision and composure carry Todd Matthews through hospitality roles where consistency matters as much as flavor. At Pendry West Hollywood, he served as executive sous chef, a formative post in the line of work that followed. Since 2019, Matthews has been executive chef of Cleo Restaurant & Bar by In Good Company (IGC) Hospitality Group, where the kitchen calls for exacting execution and a clean read on the plate. In 2024, Matthews took on a second flagship post as executive chef of L'Ermitage Beverly Hills. The appointment broadened his remit across two luxury kitchens, where continuity, imagination, and service all have to hold at once.

The Work Today

Todd Matthews states the focus plainly: "At Costa Covo, we’ve focused on drawing a spotlight on the fresh, vibrant ingredients home to the Southern California region in a coastal Italian lens." That approach shows in dishes that stay controlled rather than busy. Grano Arso Orecchiette comes with garlic sauce, shishito peppers, bottarga, and pangrattato, bringing briny, savory, and crisp elements into one plate. Tagliolini al Limone pairs preserved lemon and Parmigiano Reggiano with caviar, keeping the structure bright and direct. At Poza, the rooftop setting shifts the menu toward a more social register. Bluefin tuna poke, lobster roll, and Brussels Caesar with miso croutons anchor the food, while the cocktails — Burton Sunset Spritz, The 1975, and Marilyn Spritz — carry the same measured approach into the bar program. Matthews frames the intent as hospitality first: "For us, we hope to create more than a meal, where people can connect and relax in a warm, welcoming atmosphere."

Signature

Todd's signature dishes include Costa Covo Osteria, Alcova, Poza, Grano Arso Orecchiette, and Tagliolini al Limone.

In Their Words “At Costa Covo, we’ve focused on drawing a spotlight on the fresh, vibrant ingredients home to the Southern California region in a coastal Italian lens.” “We’re excited to welcome our guests and local community to experience what we’ve been working on behind the scenes here at L’Ermitage.”

Acclaim

The opening note from Matthews keeps the same measured tone as the food: "We’re excited to welcome our guests and local community to experience what we’ve been working on behind the scenes here at L’Ermitage."