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ABOUT CHEF MATT KRIZAN

Since his early days gathering and creating meals with his mother in her Slovakian kitchen, Matt Krizan's passion for food has spanned decades and crossed borders. Matt graduated from Le Cordon Bleu Paris Cooking School in London, England and later immersed himself in the experience of kitchens like the Rideau Club, Meditheo, Cafe Henry Burger and Digby Pines.

 

Matt opened his first restaurant, Mateus Bistro, over a decade ago. Since opening in Mahone Bay, NS, he has steadily earned Mateus acclaim through write-ups, awards and articles in national and international press. Mateus Bistro is a Canada Select restaurant, has participated in the Canadian Chefs' Congress in 2012, Gold Medal Plates and Devour Food Film Fest. Matt is also a member of Taste of Nova Scotia and Slow Food Canada and actively promotes these ideals in his cooking.

Matt continues to challenge himself through the creation of thoughtful, innovative menus and, along with his devoted staff, enjoys the creativity and energy of catering.