With over 20 years experience in the culinary world Chef Matthew Thomas has an extensive culinary background. Matthew received his culinary training in a dual program between New York City and Colorado, with The French Culinary Institute and ALMA The International School Of Italian Cuisine.

Completing the majority of his training at Villa Crespi in Parma, Italy under Michelin Chef Antonio Cannavacciuolo. Upon his return to New York City, Chef Matthew began working in Tom John’s Steakhouse in New Orleans, Louisiana and Bluebird Barbeque in Winooski, Vermont. Following his work as a Executive Chef, Matthew started one of the first regenerative farm to table education programs in the United States, while also educating students about the food system, culinary farm to table and the restaurant business at the high school level. Partnering with local regenerative farms as a Chef consultant, he utilized their regenerative farm and food production in his teachings and nightly menu offerings. Menu items consisted of grass fed and grass finished burgers with freshly made sourdough buns, or freshly milled pizza dough using local tomatoes and cheese combined with local pasture raised eggs and grass fed ice cream. Most recently Chef Matthew was featured in the Podcast “Abundant Souls” with Urban Abundance Farms.

Chef Matthew Thomas is a visionary regenerative chef and dedicated food educator, deeply committed to transforming the way we grow, prepare, and experience food. With an unwavering passion for sustainability, he bridges the gap between regenerative agriculture and culinary artistry, inspiring others through public speaking, hands-on education, and his immersive course, “Fire, Water, Air & Earth.”

As the Executive Sous Chef at Farmer’s Table in Boca Raton, FL, Chef Matthew seamlessly integrates his expertise in regenerative farming with the farm-to-table philosophy, crafting dishes that honor the land, nourish the body, and cultivate a deeper connection to the food we eat. His work embodies a mission to restore ecosystems, empower communities, and redefine what it means to eat with purpose.