About Matthew Daughaday
Matthew Daughaday grew up in University City and was the youngest of four kids who were all adopted. He was lucky to have grown up in a tight-knit family, partly instilled by the fact that family dinners were a nightly occasion. Going out to eat was reserved for birthdays or special occasions. As much as cooking was apart of his life it wasn’t until working at a deli while attending college in Colorado that Matthew realized how passionate he was about working with food. He moved back to St. Louis and began his first job in a restaurant working for Chef Marc Del Pietro at Luciano’s Trattoria in Clayton, MO. After the first year of working salad and pizza stations, Matthew was offered the opportunity to open a small breakfast and lunch café in the building next door to Luciano’s. After a little over two and a half years of running Primo Café, he moved to San Francisco, California to attend culinary school at The California Culinary Academy. First moving out to California he took up residence on his friend's couch but after a month he found a job, moved into the cheapest place he could find in the city and began culinary school. After finishing the main course requirements for culinary school Matthew applied for an externship at Niche restaurant back home in St. Louis, MO. After speaking with chef Gerard Craft and being accepted to do the externship at his restaurant he packed up and moved home to St. Louis. From Niche Matthew was given the opportunity to take over as executive chef of Taste by Niche, a small plate, and craft cocktail bar. Taste is where he began to gain his own identity as a chef. Chef Matthew opened his own place called Reed’s American table after being inspired by St.Louis food community.