Matthew Foley

Matt Foley, Culinary Director for the East Coast, blends Michelin-starred expertise with a passion for complex flavors, seasonal ingredients and the culinary art of moderation. 

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From Finance to Fine Dining: 

Fresh out of school with a finance degree, Matt traded spreadsheets for chef’s knives to train under Michelin-starred chefs and attend the Culinary Institute of America. His journey has taken him through top-tier kitchens in New York and San Francisco, to guiding restaurant groups through rapid expansion. Now, as Culinary Director for the East Coast at The Good Eating Company, he bakes his passion for seasonal ingredients — with the fresh flavor and nutrients they bring — into every plate.

Fresh Caprese salad drizzled with balsamic vinegar, featuring vibrant tomatoes, mozzarella, and basil

Matt’s Culinary Philosophy

Matt’s culinary philosophy is simple yet profound: cook seasonally, cook locally and cook with depth, cook with restraint. He believes in layering flavor and texture while exercising moderation — allowing fresh ingredients to speak for themselves. His tried-and-true approach emphasizes balance, and the perfect harmony between intricate and subtle elements. 

"Two stuffed poblano peppers topped with crumbled cheese, served alongside white rice on a colorful plate.

Braised Pork Carnitas & Roasted Chili Relleno

Born and raised in southern California, Chef Matt has a soft spot for Mexican flavors. His favorites at The Good Eating Company? Braised Pork Carnitas — rich, tender and packed with flavor — and a perfectly Roasted Chili Relleno with just the right kick. 

I love working with so many passionate people. Whether it's on new techniques or recipes or dishes or even ingredients that my fellow chefs bring to the table or that I can bring to them — I think that is so rewarding.
A chef in a grey apron and white coat stands confidently with arms crossed, set against a backdrop of shelves filled with bottles and glasses in a bar or restaurant.
Chef Matthew Foley Culinary Director for the East Coast 

Matt’s Go-To Ingredients 

Matt’s cooking is driven by complex flavors and fresh ingredients. He leans on Calabrian chilies for heat, citrus and vinegars for brightness and fresh herbs for balance. Whether enhancing a dish with subtle acidity or a punch of spice, his ingredient choices reflect his belief in cooking with purpose — elevating natural flavors to make them shine. 

Chef Matt's Kitchen Staples 

A bowl of chunky red salsa made with tomatoes, peppers, and spices, showcasing a thick, glossy texture

Calabrian Chilies 

For Matt, spice is an essential layer of flavor, and Calabrian chilies are his go-to. Their smoky heat adds depth without overpowering, making them perfect for everything from pasta to marinades. He loves how they bring warmth and complexity to a dish while letting other ingredients shine — an approach that perfectly embodies his passion for nuanced flavors. 

Meet The Good Eating Company’s Chefs 

  • Woman wearing a white chef's jacket, standing against a plain, light brown background with their face blurred for anonymity

    Melody Miranda 

    A flavor connoisseur and our National Director of Culinary, Chef Melody Miranda brings passion, expertise and a chef-driven approach to every dish. 
    Meet Chef Melody
  • Professional female chef in a white jacket with a logo on the sleeve stands against a plain beige background.

    Alicia Jenish-McCarron

    Director of Culinary Programming Alicia Jenish-McCarron leads with bold creativity, breadth of experience, and a deep passion for flavor-driven dishes. 
    Meet Chef Alicia
  • Female in a white chef's jacket stands with arms crossed against a beige background.

    Amy Lee 

    Amy Lee, Culinary Director at The Good Eating Company, mentors her fellow chefs with expertise in fine dining, a love of depth and texture in a dish and a meticulous eye for delicious detail.
    Meet Chef Amy