Matthew D’Ambrosi pursued a Culinary Arts degree in San Francisco Bay Area where he also worked in the restaurant industry. Upon graduating, he worked as lead line cook at Picco in Larkspur, a role he held for five years. In 2007, he pursued his international culinary career in Costa del Sol, Spain as the Executive Chef at the Aztec Club and Fellini’s Italian Restaurant, where he created and curated dishes with local sustainable ingredients. When D’Ambrosi moved back to San Francisco he joined Waterbar as sous chef and from there broadened his skill set as the Andal Management Group Corporate Executive Chef where he oversaw the opening of Mezcalito, Valencia St. Station and Bottellon. In 2018, D’Ambrosi moved to Healdsburg to helm the kitchen of spoonbar.