Matt Bruck

Chefs Society Columnist Matt Bruck

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