Matt Schweitzer serves as Culinary Consultant to Greenbriar Partners where he leads the development of all food and beverage innovation for the firm’s company-owned brands. He also works with Greenbriar clients who have a need to reshape, realign, or completely reinvent their brand’s approach to food.

BACKGROUND

Chef Matt’s culinary journey has taken him from the kitchens of some of the world’s most prestigious restaurants to the forefront of modern menu innovation. Formative stints as a commis at iconic destinations like The French Laundry, Restaurant Guy Savoy, and L’Atelier de Joël Robuchon shaped his foundation in discipline, technique, and excellence. He’s worked across Michelin-starred kitchens in Spain, France, and Italy, as well as Aspen, Vail, and Yountville—alongside James Beard chefs, luxury hotels, and fast casual growth brands.

Matt’s specialty lies in helping brands define their food identity—developing creative, unexpected recipes and menu strategies that feel both familiar and fresh. Known for blending nostalgia with invention, his dishes strike a balance between refinement and whimsical grace

But what truly sets Matt apart is his ability to build menus that are as intentional as they are inspired—designed around supply chain realities, operational execution, and profitability. Whether launching a new concept or reworking a legacy menu, his approach is always grounded in strategy.

“Extraordinary is always rooted in simplicity.” – Matt Schweitzer