About Matt Conroy
Conroy’s culinary awakening came early in life. By the age of 15, he spent most of his free time in kitchens of local restaurants in his hometown of Lawrence, Massachusetts. At 22, Conroy became Sous Chef at Verde restaurant in Stratton, Vermont. There, while working under Chef Rogan Lechthaler, he gained his passion for using local produce and whole animals. After a three-year stint in Vermont, Conroy worked at the critically-acclaimed restaurant Craigie on Main in Boston, led by award-winning Chef Tony Maws. Conroy then moved to NYC to join Chef Alex Stupak at the Empellon Cocina, taking a position as Sous Chef. Stupak has called Conroy one of the best up-and-coming young chefs to watch in NYC. As Chef of Little Prince in Manhattan, Conroy was next able to pursue his passion for French cuisine, putting modern and classic techniques into practice on a daily basis. Now, as the Chef of Virginia’s, one of the East Village’s neighborhood gems, Conroy constantly updates the thoughtful, concise menu based on the seasonal markets that are so vital to NYC restaurants.