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
1 Review
"Dinner at Renata! Amazing flavors with grain mustard, butter and silky perfectly cooked pasta! A new favorite!"

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