Matthew Accarrino is a nationally recognized executive chef in San Francisco. Born in the Midwest and raised on the East Coast, he moved west to California in 2007. Matthew’s unique culinary style draws inspiration from his Italian heritage, personal experience, and classical training with some of America’s best chefs.
This includes a strong belief in direct sourcing, producing, and at times playing a role in the creation of ingredient sources. The result is an intensely personal cooking style that is both technically polished and soulful; and which has garnered praise from publications such as Food & Wine, Bon Appetit, Saveur, The Wall Street Journal, New York Times, San Francisco Chronicle, and SF Magazine.
Under Matthew’s current direction as executive chef, SPQR has been awarded a Michelin star for the past six consecutive years. Matthew was named a Star Chefs “2010 Rising Star” for his “innovative vision, finesse, and deeply satisfying cuisine,” and in 2011 he took top honors at San Francisco’s Cochon 555 competition.
He has been nominated five consecutive times for the prestigious James Beard Foundation Award for “Best Chef: West.” Food & Wine Magazine named him “People’s Best Chef California” in 2013, and editorially selected him for the prestigious “Best New Chef” award in 2014.
Matthew co-authored and released his first book, published by Ten Speed Press – SPQR: Modern Italian Food and Wine – in October 2012. When not in the kitchen, Matthew is an avid cyclist who has raced at the local and national level.
He also works in a culinary capacity with several elite cycling teams in the Bay Area and a professional cycling team based in Greenville, S.C.