Matthew Jost

ILLINOIS, INDIANA

Chef Matthew Jost began his culinary career at Kendall College before completing an internship at the one-Michelin-star restaurant Everest under Chef Jean Joho.

From there, he trained under Chef Francois Kwaku-Dongo at Spago Chicago and ventured to San Francisco to work at another landmark Wolfgang Puck restaurant, Postrio. Upon his return to Chicago in 2000, Jost again worked with Chef Joho, this time as Sous Chef at Everest restaurant, before being asked to head the kitchen at Chef Joho’s second Chicago outpost, Brassiere Jo, as Chef de Cuisine.

Matthew Jost continued to expand his culinary perspective as Chef de Cuisine at Bistrot Zinc before joining the Hyatt Hotel group as Chef de Cuisine in 2006. Recently, Jost traveled to the East Coast to join the culinary team at the celebrated Blue Duck Tavern at the Park Hyatt Washington, D.C., named one of the “10 Great Hotel Restaurants in the World” by Hotels Magazine.

Enjoy These Blends

Luxury tea blender to Michelin chefs, five star hotels & tea lovers alike.

Established 1994