Portland, OR


Matt Sigler's culinary education began in SF, interning at Quince. He gained a deep understanding of food seasonality while working at Foreign Cinema and eventually became CDC at Flour + Water/Salumeria. After a brief consulting stint in Chicago, Matt spent much of 2014 cooking and traveling in Colombia and Italy before landing in PDX to join the Renata family. As Executive Chef at Portland’s Renata, Sigler developed the relationships with local farmers, ranchers, and artisans that now enrich his work at Il Solito.