The Executive Chef at the Wine Kitchen, Matt Hess grew up in Northern Vermont where he began cooking at the age of 15. For three years Matt worked under Patrick Granigien, a classic French Chef where he honed his cooking techniques and realized his passion for fresh food. After cooking in Burlington Matt took a position in Colorado and became the Sous Chef for the Keystone Ranch restaurant under Jason Kassib. After nearly four years with the Keystone Ranch, Matt made the move back to the East Coast and joined the wine kitchen as Sous Chef. Six months into Matt’s career with the Wine Kitchen he was promoted to Executive Chef.
Matt’s interest and love for cooking has always centered around buying ingredients from local farms and for keeping his menus fresh and new. Leesburg was a natural place for Matt to continue his career as Mother Nature’s local flavors prevail in his every dish.