About Matt Farley
Chef Matt Farley did not take the fast-track to chef stardom. Instead, he started out as a dishwasher at the ripe age of 17 and worked his way up the ladder to bus boy, prep cook, line cook + eventually sous chef. After 12 years in the restaurant business, Farley moved to New York City to work in some of the countries most acclaimed restaurants. Landing at The Southern in Nashville, TN in 2009, Farley has been able to let his vast experience thrive by bringing a fresh twist to Southern, down-home cooking. With a focus on local ingredients (Farley personally visits most of the farms that supply The Southern) he considers his food ingredient-driven, allowing him to stretch his legs and get creative. Chef Matt is now executive chef at Fin & Pearl, Nashville’s first fresh seafood restaurant committed to sustainable and traceable sourcing.