Born into a military family and moving endlessly, Matt McWhorter began his career in fine dining by working at Chef Marcel Desaulniers’ Trellis Restaurant while attending William and Mary College in 2004. He began as a server and expanded into different roles, such as food runner and bartender, before eventually becoming an assistant manager. After his time at Trellis, Matt worked at Blue Talon Bistro in Williamsburg with Chefs David Everett and Scott Hoyland, and General Manager/Owner Adam Steely, where he learned the finer points of successfully running a restaurant.
In August 2012, Matt moved to Boston with his girlfriend, also from a military family, as they felt were ready to seek new challenges in a new place. Matt’s role as Service Manager at Menton sees him managing staff scheduling, training, payroll, and hiring, as well as promoting energy and focus during service. Matt thrives in the industry as he believes restaurants are the vehicles through which guests may experience a living piece of art – the chef and staff paint and frame the colors onto their own unique canvas. His passion lies in the thrill of a busy evening when all restaurant components are firing on all cylinders and the result is a beautiful finished product and ecstatic guests.
