About Matt Abdoo
Chef Matt Abdoo hails from upstate New York, where he got his start making Italian desserts at Café CaNole. After completing his business education, he graduated as valedictorian from the Culinary Institute of America in Hyde Park. Abdoo then settled in Boston, working at Pigalle under Marc Orfaly. After serving as head chef at Orfaly’s Marco at just 24-years-old, Abdoo cooked at Del Posto, working his way up from sous chef to chef de cuisine. During his tenure there, the restaurant earned a rare four-star review from the New York Times. Although Abdoo is passionate about Italian cuisine, his penchant for barbecue led him to collaborate with friend and current business partner Rob Shawger. The two cooked and traveled to a variety of barbecue competitions around the country, racking up accolades like first in poultry and second in whole hog at Memphis in May 2015. Currently, Abdoo is the executive chef and partner of New York’s Pig Beach and Pig Bleecker, melding his love of both Italian and barbecue.