Matthew Britt

Matthew Britt is a chef and associate professor contributing his years of experience running restaurants in Washington, DC to New England’s growing culinary scene. Britt has experience in several types of cuisines but specializes in tying New England tradition with world flavors. He currently works as a full-time faculty member at Johnson & Wales University, where he also serves as the lead organizer of the annual FIT Symposium.

Growing up in Nashua, New Hampshire, Britt became a dishwasher at the age of 16 and worked to advance his skills as a line cook at local restaurants. Like many in his field, Britt attended the Culinary Institute of America, graduating in 2004. He went on to work at the Ritz Carlton in Boston and for the Back Bay Restaurant Group in that same city. In 2006, Chef Britt moved to Washington, DC and joined the Passion Food Hospitality family where rose to become the executive chef at the Latin inspired Ceiba, in 2011. After several years leading the Ceiba team, Britt and his wife Erin decided to relocate, returning to their roots in New England. There, Britt landed teaching positions at Le Cordon Bleu and then Johnson & Wales. Chef Britt holds a Master’s Degree in Education and celebrates incorporating the natural world into everything he cooks and teaches. From leveraging global flavors, to celebrating what thrives in our local eco-system, his goal is make every dining experience memorable.