Matt Chasseur Sous Chef Matt comes to Alinea from London where he worked as chef de partie at Foliage.  He attended the Culinary Institute of America where he worked as a teaching assistant after graduating.  After spending time in Germany in 2006 cooking at Mark's in Munich, he joined the Alinea brigade in early 2007.  An avid outdoorsman who enjoys hunting and fishing, Matt was promoted to sous chef in 2008.