Pop-Up Chef

Matthew Sandofsky

BOSTON

About Matthew Sandofsky

I was a butcher for a bit. I was a line cook for a bit. I have taught myself how to cure and smoke pastrami and bacon. I ferment my own pickles and sauerkraut. I mill my own mustard. I make an elegant steak tartare, a world-class pizza, and a tableside caesar salad with panache.