Matthew Britt

Matthew Britt is a chef and culinary instructor, combining years of experience running restaurants in Washington, D.C., and in New England’s growing culinary scene. Britt has experience in several different cuisines but specializes in tying New England tradition with a world pantry. He went on to work at the Ritz Carlton and for the Back Bay Restaurant Group, both in Boston. In 2006, Britt moved to Washington, D.C., and joined the Passion Food Hospitality family as a sous chef at DC Coast; he then joined the opening team at PassionFish. His next move was to the Asian-influenced culinary team at TenPenh, before landing at Ceiba.

In 2011, Britt took the lead at the Latin-inspired Ceiba as executive chef.
After several years traveling — and looking to expand his focus in world flavors — Britt landed teaching positions at Le Cordon Bleu and eventually Johnson & Wales University.

Britt brings enthusiasm and years of experience to the thriving Rhode Island culinary scene, where he is an advocate for sustainable seafood and works closely with local restaurants to ensure local seasonal product is a primary choice for chefs.

Education

• M.Ed., Teaching & Learning, JWU
• B.A., Culinary Institute of America

Scholarly Interests

Organizer of The FIT Symposium held with College of Food Innovation & Technology

Courses

• CUL 3131: Chef-Driven Contemporary Casual Concepts