Matt Kerley

Matt Kerley


About Matt Kerley

Chef Matt Kerley started cooking in high school and fell in love with the excitement and creativity that comes along with the restaurant business. After a few years of fine dining in the Carolinas, he moved to San Francisco to further himself in technique and philosophy of food. He thinks that having a positive attitude along with confidence and hard work has paid off. Matt Kerley, whose background includes experience at numerous notable venues in Milwaukee, as well as Australia and San Francisco, became an executive chef at Stand Eat Drink Hospitality group in November 2017. In his role, Kerley oversees culinary operations across all of the hospitality group's venues. Initial goals will include a look at the offerings at the group's newest venue Yokohama, which opened this May. It's expected that a new menu for the restaurant will be rolled out by the end of November.

My Venues

Where I Go Out

Behind the Scenes

Duck breast, quince, fermented
"Duck breast, quince, fermented blueberries, grilled baby leek, duck cracklin"
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Lamb loin, green
"Lamb loin, green strawberry-mayador purée, cava-rose gel, sponge cake, roasted strawberry, spring onion & strawberry ash"
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Manchego gnocchi, fava bean,
"Manchego gnocchi, fava bean, braised radish, caramelized whey, lemon farmers cheese, morels"
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Juniper rubbed Iberian pork
"Juniper rubbed Iberian pork loin carpaccio, pickled huckleberry, ramp pistou, spring onion, cherry bark-vanilla oil"
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My favorite from the chefs
"My favorite from the chefs table last night. Wagyu Zabutan, confit potato, French onion"
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At My Venues