Matt D’Ambrosi
Chef Matthew D’Ambrosi, the executive chef of Blue Ridge Kitchen, has had an impressive culinary journey marked by passion and dedication. At just 40, D’Ambrosi has already achieved remarkable milestones in his career.
His culinary adventure began at the age of 9 when his family moved to the Yucatan, Mexico. It was there that he found his calling, working alongside Nacho, a one-man back-of-house cook at a resort. His natural talent shone through when he instinctively saved a dish from burning, earning him a spot in the kitchen.
Upon returning to Marin, D’Ambrosi secured a job at Pacifica Cafe during middle school. His passion for cooking grew as he learned the intricacies of making blue cheese dressing and honed his culinary skills. His journey continued in San Francisco, where he worked at A. Sabella’s, a renowned seafood restaurant, under the guidance of chefs like Virgil, a Vietnamese cook.
Encouraged by his parents, D’Ambrosi attended San Francisco City College’s culinary program. His extensive kitchen experience made him a quasi-assistant professor. He famously told his instructor, "I will execute any of these recipes for you, but I am not going to cook on paper. I have to get to work," earning him an A+.
D’Ambrosi’s career has taken him through prestigious kitchens, including Larkspur’s Picco under Executive Chef Bruce Hill, San Francisco’s Waterbar, La Urbana, and Mezcalito. His culinary expertise even led him to Spain, where he expanded his knowledge of European cuisine.
As the executive chef of Blue Ridge Kitchen, D’Ambrosi brings his wealth of experience and unique style to Wine Country cuisine. His extensive knowledge of seafood and passion for cooking further enhance the dining experience.
D’Ambrosi’s dedication and culinary artistry make him an invaluable asset to Blue Ridge Kitchen, where he continues to delight patrons with his exceptional cuisine.