Matthew Rudofker is executive chef of Momofuku Ssäm Bar. His first kitchen experience was at Vetri restaurant in his hometown of Philadelphia. Matt worked at Daniel, where he was part of the team that earned both four stars from the New York Times, and three Michelin stars. Before joining Ssäm Bar, Matt completed a stage at the Fat Duck restaurant in England. Momofuku Ssäm Bar is currently featured on the S. Pellegrino World’s Best Restaurants list, and Matt was named one of Forbes 30 under 30 in January 2015.
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
