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Chef Matthew Looney

Originally from Dallas, Texas, Chef Matt Looney has been cooking professionally for over a decade. His restaurant career began as a Chef de Partie at Ad Hoc, Keller’s casual, family-style restaurant in Napa Valley, CA, where his “looney-bin” crackers remain a staple on the daily-changing menu today. He went on to cook in some of the most respected restaurants in New York, including Per Se (3 Michelin Stars), Danny Meyer's Untitled at The Whitney, 232 Bleecker, and more. He now operates his own private dining company, Sixth Generation Hospitality.