Chester Gerl, Executive Chef, is a veteran of the Pike Place bistro scene, having spent four years as head chef at Place Pigalle, followed by a stint as Sous Chef under the direction of famed chef Tamara Murphy at Brasa. Chet studied at Western Culinary Institute, working under chef instructor and Master Gardener Dan Brophy. He continued learning as he sampled cuisines while traveling the world, especially those of Spain, Asia, the Caribbean, and Mexico, where he studied with Rick Bayless.

His international perspective, combined with the unsurpassed bounty just steps away from Matt’s in the Market, makes regulars read the lunch and dinner menus like the works of a favorite author; perpetually compelling fresh interest, even while inspiring intense anticipation for the next chapter.