Matt AlbaChef de Cuisine
As chef de cuisine, Matt Alba leads the Ad Hoc + Addendum culinary team through weekly brunch and dinner service, off-site catering and private events in the Addendum garden. In this position, he also serves as a mentor for younger chefs to help them achieve their goals working in the kitchen.
Prior to this role, Matt served as executive sous chef for Bouchon at The Venetian in Las Vegas, which is where he began his career with the Thomas Keller Restaurant Group more than a decade ago as a stagiere. His tenure also includes nearly four years in the kitchen at Bouchon in Yountville where he worked as a sous chef and quickly ascended to the role of Executive Sous Chef.
Matt first learned to love cooking from his grandmother, who made pastas and sauces from scratch for his whole family. Understanding the power that food has to bring people together, Matt serves Ad Hoc + Addendum as chef de cuisine with positivity, humility, and strong leadership skills.