Experience
2024 - 2024
Whole Health Heroes Award
Anthem
2021 - 2021
40 Under 40
Crain's New York
2021 - 2021
50 Next Class - Trailblazing Activists
World's 50 Best
2019 - 2019
100 Coolest People in Food
Business Insider
2019 - 2019
NYC Food Policy's 40 Under 40
Hunter College
2016 - Present
Founder and CEO
Rethink FoodNew York, NY
2014 - 2016
Chef de Partie, Barback
Eleven Madison Park and The NoMadNew York, NY
2013 - 2014
Chef de Partie
Sixteen at the Trump HotelChicago, IL
2012 - 2013
Sous Chef
Tavernita and Little Market Brasserie (Mercadito Hospitality)Chicago, IL
2010 - 2011
Chef de Partie
Pierre OrsiLyon, France
2009 - 2010
Chef de Partie
The Capital GrilleMilwaukee, WI
2008 - 2009
Chef de Partie
QuinceEvanston, IL
Education
2010
French Language Certificate, French Cooking Certificate
GastronomicomFrance
Advice from Matt Jozwiak
Quotes about career path, skills, and teamwork from an industry leader.
For my job, it's important to possess kindness, thoughtfulness, vulnerability, and creativity.
Leadership is about connecting with people and being open enough to learn, adapt, and imagine better ways forward.
To keep the team motivated, I push people to try things outside their comfort zone and take on challenges they may not think they’re ready for.
I try to see the best in people and help them realize what they’re capable of.
Take chances—fortune favors the bold.
Some of the best opportunities come from being willing to step into the unknown.
Communication is the job.
If you communicate clearly and consistently—with your team, partners, and guests—everything else becomes easier.
Working as a chef de partie at Pierre Orsi’s restaurant in Lyon, France, was incredibly formative.
Chef Orsi believed that training meant leading by example—being present, working hard, and showing young cooks what excellence looks like every day. That experience shaped how I think about discipline, mentorship, and the standards you set in a kitchen, and beyond.
None of this work happens alone—it’s only possible because of the people around me.
Every meaningful milestone I’ve been part of has been the
result of a team effort.
Roles in Culinary
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