Hyun Seok Choi Chefs Club December 8, 2016 Chef Choi Hyun Seok is apparently now better known in Korea as a tv personality than as a chef – but in New York City, he showed with his cooking [...]
Matt Bruck
Matt Bruck began writing about food as a kid and has never stopped. Formative years in San Antonio pushed his native New Yorker’s palate toward spicy & Mexican; his student projects were dominated by food explorations. Teenage years in his grandfather’s tavern shaped his views of hospitality and humor. At Stanford, as an Honors English major and literary magazine editor, he began to write seriously about eating and drinking.
Since college, Matt has continued to write, crafting and delivering stories as the public face of startups, funds, global companies, restaurants and non-profits. Also trained as an economist and lawyer, he has written seriously on finance and business strategy issues– but his love of flavor keeps bringing him back to the world of food & drink. Currently, Matt is CEO of Joios, where he collects consumer preference data to advise food & beverage producers on their products and pitches. He also runs EatersDrinkers, a community and event producer responsible for hundreds of whimsical tasting and pairing events.
Matt holds an MBA from the MIT Sloan School of Management, a JD from Boston University and a BA from Stanford University.
Columns by Matt Bruck
Chef Hyunseok Choi’s Fried Foie Gras & Ricotta with Ganjang Ice Cream was the night’s playful dish. Photo by @ChefsSociety Hansik Deconstructed: Korean Fine Dining Takes New York What is [...]
After seven years of fancy feasts in Manhattan, LUCKYRICE brought the festivities to Brooklyn for the first time, at Industry City in Sunset Park. The rain held up and the temperatures cooled, [...]
The Apple Kimchi salad at Momofuku Ssam Bar is complicated: apples, pureed kimchi, bacon, maple labne and arugula. That’s a lot of flavors for a salad – two very different fermented [...]