Matthew  Spinner

Matthew Spinner


About Matthew Spinner

Chef Matt Spinner considers himself a culinary historian and chef. With experience in numerous Cleveland kitchens, San Francisco’s Park Tavern and Thirsty Bear, and Chicago’s Next and Sink Swim, he gained an appreciation for various types of cuisine. He moved back to Cleveland in 2015 to work as the executive chef of Press Wine Bar. But when the Tremont restaurant closed earlier this year, he received an offer from Ushabu general manager Michael Flaherty to join the Japanese hot pot spot. Since opening in October 2016, the tiny Tremont eatery had focused on shabu-shabu, the Japanese practice of cooking thinly sliced meat in a hot pot of bubbling broth, and a selection of small plates.

Where I Go Out

At My Venues

Pig Skin Udon
$$, Japanese, Seafood, Tremont
"Straight up throwback dish to that time @matt_danko , @gratefulgraham, @vincegriffith , @brettoliversawyer , @chefgoodguy and @chefsawyer all coexisted in the same kitchen at @thegreenhousetavern ::::::::: udon made from pig skin, nori butter, egg yolk, rendered chashu, maitake mushrooms, dashi, ayugyosho, and purple shiso :::::: The dish we put out was a caccio e pepe, with pig skin noodles. This time we went carbonara. Big shoutout to everyone tagged. I can’t believe how fucking successful all of you have become. I’m humbled to have worked the line with such a group of studs. THANKS FOR PUTTING UP WITH ME, GUYS!!!"
At my venues