Matthew  Sigler at Renata

Bio

Matt’s culinary education began in SF, interning at Quince. He gained a deep understanding of food seasonality while working at Foreign Cinema and eventually became CDC at Flour + Water/Salumeria. After a brief consulting stint in Chicago, Matt spent much of 2014 cooking and traveling in Colombia and Italy before landing in PDX to join the Renata family.

Where I Eat

Behind the Scenes

From My Menu

Chef Patrick McKee reviews Ham Agnolotti.  at Renata
$$ | Italian | Modern | Takes Reservations
"Dinner at Renata! Amazing flavors with grain mustard, butter and silky perfectly cooked pasta! A new favorite!"
Chef Doug Adams reviews Barbecue beef belly at Renata
$$ | Italian | Modern | Takes Reservations
"Bbq beef belly. Serving with charred spring onions and @sigler633 Italian romesco, Pork fat fried almonds #chuckitonthecoals @renatapdx @bullardpdx"
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Chef Cristina Baez reviews Turkey sandwich, bacon aioli, avocado, stecca, greens at Figlia Americana
$$ | Breakfast/Brunch | Italian | Modern | American
"A quick lunch: Turkey Sandwich with bacon alioli, avocado, Stecca and greens w/ Jalapeño chips at the lovely space @FigliaPDX 👍🏼"
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Chef Matthew  Sigler reviews Housemade Pastrami bagel at Renata
$$ | Italian | Modern | Takes Reservations
"Get in to @bagelfarmpdx @renatapdx for an amazing bagel like this pastrami by the incredibly talented Sean Coyne #ifyoudontknowaxesomebody #bagels #housemade"
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