Although he didn’t realize it at the time, Matthew Weingarten’s career path to the hospitality industry began in college, where he started baking bread from wild starters and became engrossed in Old World botanicals. His English degree from Ohio University took him to Asia, and after eating around the continent, he found that his real love was food. Returning to the States, Weingarten enrolled at the Institute for Culinary Education in New York. His first job after graduation job was at An American Place, under legendary Chef Larry Forgione.
Weingarten went on to work as chef de cuisine under Katy Sparks at Quilty’s and then at the Savoy under Peter Hoffman, who became a friend and mentor. Later, when Weingarten became the executive chef at Inside Park at St. Bart’s, Time Out New York praised his work as “some of the city’s finest Greenmarket cooking.” Moving to Sodexo, Weingarten spent five years working to bring sustainable food sourcing to the large-scale catering industry. Now, as the culinary director for Dig Inn, he oversees menu development for the company’s fast-casual and catering concepts. Dig Inn sources sustainable food for over 10 New York City locations, at an affordable cost.