A professional local chef for over 20 years and counting, Matt planned to open his own restaurant for quite a while. His concept for Melt—a combination of “comfort food dressed up,” and beer—started from a fairly simple germ: he was always a big grilled cheese fan. The idea evolved from observations of different concepts during his years as both a culinary school/restaurant management student and touring musician. About four years before Melt eventually opened, he had the idea—and much of the menu—more or less perfected. The final pieces of the plan were an intimate feel in an inviting setting—the “Melt family” experience for staff and patrons alike—and contributing to the local community.
Listed skills include Restaurants, Culinary Skills, Food, Gourmet, and 46 others.