Born and raised in Boston, Chef Matthew Gaudet took his first restaurant job washing dishes at the age of fifteen as a means to save money for a car. After training at the Cambridge School of Culinary Arts, Gaudet’s first position was at the prestigious Eleven Madison Park, in the heart of Manhattan. He continued to hone his craft under talented chefs like Kerry Heffernan of Danny Meyer’s Union Square Hospitality Group, Jean George Vongerichten of Jean Georges and Marcus Samuelsson of Aquavit. Upon his return, he joined the team at Brasserie Jo in the Back Bay before joining the team at the Aquitaine Group. As Chef de Cuisine of the original Aquitaine in the South End, Gaudet balanced the demands of the restaurant’s many loyal customers while putting his own creative twist on the French bistro menu. After nine years in the Big Apple, Gaudet chose to come back to his roots and return to Boston: “I decided I wanted to come back home, get out of the bump and grind of New York and get back to my family and friends.” In 2012 he and business partner Alexis Gelburd-Kimler opened West Bridge in Kendall Square. Located in the historic former Boston Woven Hose Factory, the restaurant links sophisticated French cooking and classic New England comfort food. He is now Chef and partner at Superfine Foods in Manchester-By-The-Sea, going back to his roots producing classic, casual dishes with modern flare & technique.