Matt Eckfeld

Chef Matt Eckfeld began his career in Chicago after training at Le Cordon Bleu, working under Bill Kim before moving to NEXT, where he cooked alongside Dave Beran and Grant Achatz. After staging at The Ledbury in London, Eckfeld relocated to New York City, rising through Major Food Group from line cook at Carbone to executive sous chef and helping open Carbone Las Vegas. He later served as executive banquet chef for the Seagram Building before leading Contessa at The Newbury Hotel in Boston. In 2025, Eckfeld returned to Chicago to open Dimmi Dimmi, his first solo restaurant, bringing a style rooted in comfort, technique, and deeply personal cooking.