Cohn Restaurant Group

The journey for Matthew Briggs to Executive Chef began when he discovered his love for food and started cooking at an early age. Unknowing that this love would lead to a promising career, Matthew applied to the University of Nevada and earned his Bachelor of Arts in Political Science. It wasn’t until after graduation that he decided to pursue his passion and enrolled in Scottsdale’s Culinary Institute Le Cordon Bleu, in Arizona. By the age of 25, Matthew graduated from the Institute and took his first step into the culinary world.

Chef Matthew’s first job in the restaurant business was with The Terrace at the Phoenician Resort in Scottsdale, Arizona, but it was at the Marriott McDowell Mountain Resort that he fine-tuned his skills as a banquet chef. Matthew became well versed in running all aspects of a high volume kitchen and in 2002 decided to open his own restaurant on the Oregon Coast, called Baked Alaska, which quickly became a destination for visitors and foodies alike.

In 2002 Matthew returned to Scottsdale where he worked with Chef Mark Tarbell of Tarbell’s Restaurant and Chef Christopher Gross, of Christopher’s. Soon after, he landed under the supervision of Chef Patrick Bria (Christopher’s original Chef De Cuisine) at the Barcelona Steakhouse where he diligently worked his way to Executive Sous Chef of the 700-seat upscale restaurant and nightclub.

Matthew was recruited by Mastro’s Restaurants in 2004 for the position of Executive Chef of their original steakhouse in Scottsdale. Mastro’s, recognizing Matthew’s talent and experience, quickly relocated him to Orange County, California as Regional Culinary Director, to open Mastro’s Ocean Club in Newport Beach and several other locations throughout Southern California.

After some time with Mastro’s Restaurants, Matthew found himself looking for a new challenge and began working at Montage Resort in Laguna Beach California, but it wasn’t long before Mastro’s Restaurants requested he come back as their Corporate Executive Chef, where he spent four years.

Matthew’s decision to join Cohn Restaurant Group was based on its reputation for excellence. As Executive Chef of 333 Pacific, his immediate aspirations are to make the restaurant the premier dining experience in North San Diego County and South Orange County. He states, “The family aspect of a restaurant is something found no where else in the industry and I am excited to be a part of it.”

Throughout his career, Matthew has believed the key to being a great chef is having, “the respect of your culinary team and the opportunity to prove yourself every day.”  He adds, “As a chef, you are only as good as your last dish.” Chef Matthew credits his accomplishments thus far to knowing how to communicate his vision to those who helped him turn that vision into reality. His talent, drive for excellence and desire for challenge are just a few of the qualities that the Cohn Restaurant Group believes makes Chef Matthew a great addition to 333 Pacific team.