Chef Matt Gennuso

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Matthew Gennuso is the chef/co-owner with his wife Kristin of Chez Pascal, a French influenced-American bistro on the East Side of Providence, Rhode Island.

Classically trained at the Culinary Institute of America (CIA), Matt spent a year honing his craft in Holland after graduation. He returned to the U.S. and cooked alongside the best chefs on both coasts, including Paul Bertolli of Oliveto, in Oakland, California and Tom Colicchio of Grammercy Tavern, in NewYork City.

At the acclaimed Hamersley’s Bistro, in Boston, Matt cooked with James Beard Award-winning chef Gordon Hamersley. After a stint at Prezza, in Boston’s North End, Matt was ready for his own restaurant where he could fulfill his vision for a menu replete with dishes made from the freshest meats and fish, local farm-grown seasonal produce, and artisan-made foods.

Matt and his wife, Kristin Chez Pascal in the spring of 2003. They kept the name, changed the menu, and transformed the classic space into their own. Matt has won several awards for his cuisine, which reinterprets the French classics and infuses them with fresh, modern appeal.

Shortly after opening, Matt had the idea to purchase and run a small hot dog cart in the park across the street from the restaurant.  The cart featured his house made relishes, mustard, chili, and various other favorite hot dog toppings.  This was only a stepping stone; in the summer of 2009, after a year fabricating on old linen truck, Matt launched his newest passion, a mobile food truck.  Hewtin’s Dogs Mobile focused on a changing variety of house made sausages, sandwiches, soups and more.  Then in 2011 after a car hit the front of the restaurant, Matt & Kristin decided to turn the dent into a walk up window serving house made sausages and sandwiches.  They retired the truck, put a small open kitchen inside Chez Pascal and The Wurst Kitchen was born. 

In 2016 Matt designed and procured manufacturing in Rhode Island of his own chef designed apron aptly called the Chezpron.  It takes the pressure off of the neck with a uniquely designed back strap created for easy movement and comfort. It is currently sold through their Chezpron.com website, Stock Culinary Goods in Rhode Island and JB Prince in New York City.

After reaching their 15thyear, Matt and Kristin decided to renovate the restaurant.  In doing so they now have a beautiful roof top garden that will produce seasonal vegetables, herbs  and flowers for the restaurant.  

In addition to the renovation, Matt obtained licensing to can and sell at retail his own relishes and is now in the process of canning vegetables that are grown on the roof. Inside the newly renovated space is a small little Wurst Market Place where their house made sausages, relishes, mustards and pickled items can be purchased. 

Over the years, Matt has been invited to participate in numerous food and wine festivals both in and out of state. Demonstrating his cooking techniques at the Epcot Food and Wine festival, Saborea Puerto Rico and Holland America cruise ships. His national television credits include The Today Show, The Cooking Channels’ Food-ogrophy, Meat & Potatoes & Eat Street as well as House Hunters International & Cultivating Life where he was a regular guest chef.