Matty Matheson

Matthew James Matheson was born on February 7, 1982, in Saint John, New Brunswick, Canada. His family moved to Nova Scotia and later to Fort Erie, Ontario. His early life included summers at his grandfather’s restaurant, The Blue Goose, in Prince Edward Island. Matheson moved to Toronto in 2000 and began a culinary program at Humber College. Although he did not complete his diploma, he discovered a talent for butchering and pursued a career in cooking. He gained early experience at Le Sélect Bistro in Toronto in 2003, learning French culinary techniques under chef Rang Nguyen. In 2006, he worked at La Palette.

Matheson became the executive chef of Parts & Labour in Toronto in 2010, a role he held until the restaurant’s closure in 2019. His distinct personality and culinary approach led to appearances on Vice’s show ‘Munchies’, expanding his public profile. He went on to host Viceland’s ‘Dead Set on Life’ (2016–2017) and ‘It’s Suppertime!’ (2017–2018), showcasing his cooking and travel experiences. Beyond television, Matheson established a significant online presence with his YouTube channel, producing numerous cooking videos.

In recent years, Matheson has continued to expand his culinary and media ventures. He opened Matty’s Patty’s Burger Club in Toronto in December 2020, followed by Prime Seafood Palace in Toronto in April 2022. He also opened Ca Phe Rang, a Vietnamese restaurant, in January 2022 and Rizzo’s House of Parm, an Italian-American restaurant, in Fort Erie in November 2022. In 2022, Matheson joined the cast of FX’s ‘The Bear’, portraying Neil Fak, and serves as both a producer and culinary consultant for the show. He has released multiple cookbooks, including ‘Matty Matheson: A Cookbook’ (2018) and ‘Matty Matheson: Home Style Cookery’ (2020). He also co-founded Blue Goose Farm in Fort Erie in 2020, supplying vegetables to his restaurants.