At Catered By Matt, we’re all about great food, great vibes, and great people. So, it’s time we properly introduced you to one of the legends behind the scenes: Chef Vinny, our Sous Chef, and the creative brain behind some of our most-loved vegetarian and vegan dishes we have on our menu.
Meet Chef Vinny, Sous Chef at Catered By Matt, and your new favourite plant-based chef.
Vinnie’s not your average event chef. He kicked off his career at Monroe Country Club in New York, before moving on to work at the Michelin-starred Dovetail (now closed), and the renowned plant-based restaurant Avant Garden — a staple of NYC’s upscale vegan scene.
With a background rooted in high-end, fast-paced kitchens, he brings that same level of precision and creativity to every event we cater, whether it’s a roaming canapé party or a four-course wedding feast.
Passionate About Plants
Before joining us, Vinny worked in some top vegetarian and vegan restaurants. That passion has flowed straight into our menus. He’s the guy responsible for creating some (most) of our standout veggie dishes, and is always thinking about how to make plant-based food exciting, elegant, and SERIOUSLY tasty. He’s also our go-to for special dietary requests, whipping up thoughtful alternatives without making guests feel like they’re missing out.
Vinnie’s dream vegetarian menu?
“I’ve always loved cooking with vegetables. The versatility and need for creativity creates a challenging but ultimately more inspiring experience. This all started for me while working in a “vegetable-focused” Michelin restaurant in NYC. Since then, I’ve enjoyed creating and cooking food for people who challenge the common belief that a vegetarian or vegan dish would not outperform a meat-based dish. There is no bigger compliment than hearing a guest say, “Wow, I can’t believe that’s vegan”.
If I were designing a dream three-course vegetarian menu, it would probably look something like this”:
Entrée
Beetroot salad, stracciatella, watercress, pickled onion, pepper berry red wine vinaigrette, fresh basil
Main
Pan-roasted trumpet mushroom, mushroom puree, radish, salsa Verde, sun choke chips.
Dessert
Coconut, kafer lime, and lemongrass panna cotta, charred mango, mint
Vinnie – “I’m always tweaking things based on what’s in season or what the event calls for, but I think this kind of menu shows just how exciting vegetables can be”
Do you want Vinnie cooking at your event?
Just say the word. If you’re booking a vegetarian or vegan menu, or just want a chef who truly cares about the details, ask for Vinny. He’s calm under pressure, brings good energy to the kitchen, and will probably sneak in a laugh or two while plating up.
