About Matthew Accarrino

Chef Mathew is an author and Executive Chef of SPQR. He attended Culinary Institute of America and earned a B.A. in Hospitality Management from Fairleigh Dickinson University. He traveled to Italy to work at Michelin-starred Antonello Colonna. Back in the United States, he worked his way through Metrazure, Oceana, and Per Se, where he was recruited to be opening sous chef. He took top honors at San Francisco’s Cochon 555, was named a 2010 StarChefs San Francisco Rising Star, and earned Food and Wine’s “Best New Chef” in 2014.

Accolades

  • One Star
    Michelin Guide
  • Nominee for Best Chef: West
    James Beard Foundation
  • Three Stars
    San Francisco Chronicle
  • Top 100 Restaurants
    San Francisco Chronicle
  • Co-author
    SPQR: Modern Italian Food and Wine
  • Best New Chef
    Food & Wine
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Venues

  • SPQR
    1911 Fillmore St
    San Francisco, CA

Where I Go Out

Behind the Scenes

"black sesame “bruschetta” with stone fruit, coriander and foie gras"
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"coffee topped meringue with espresso gelato 🍨 👶🏻"
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"smoked fettuccini, bacon, sea urchin, quail egg...in an appropriate bowl"
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"rye gnocchi, smoked ham, mustard, brussels sprout, marble potato 🥔, asiago"
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"#fbf to this MASSIVE #PORCHETTASANDWICH. Out on a 120 mile bike 🚲 ride with @laurens_ten_dam one day after @strade_bianche, we were actually trying to avoid the ‘white roads’ of Tuscany. We stopped in a little blink of an eye Tuscan town. interestingly bike racers, of which I suppose I’m one learn to eat quickly, because when racing, that’s how it goes. But real pros like Laurens are truly equally adept at eating quickly as they are at riding fast. he finished his sandwich 🥪 in half my time. #liveslowridefast"
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At My Venues