Award-winning restaurateur Ashok Bajaj is pleased to announce the appointment of Matt Kuhn as executive chef of Ardeo+Bardeo, situated in the popular Cleveland Park neighborhood of Washington. Kuhn has honed his skills in the kitchen working under culinary luminaries including Brian Moyers and Mike Lata.
Matt Kuhn’s restaurant career path began at age 15, washing dishes at a small, family-owned Greek restaurant outside of Charleston, South Carolina. He next worked as a kitchen manager at The Gourmet Shop in Columbia, South Carolina, while earning a Bachelor’s of Arts degree in 2005 in restaurant management at the University of South Carolina.
Following graduation, Kuhn accepted a position at the White Face Lodge in Lake Placid, New York, working his way up from chef de partie to chef tournant, and later to sous chef under the leadership of acclaimed executive chef Brian Moyers. Then in 2007, Kuhn returned to Charleston accepting a place in the kitchen to work at Fig. Kuhn was part of the culinary team in 2009 when Executive Chef Mike Lata captured his James Beard Award. At Fig he honed his French techniques and deepened his commitment to farm-to-table cooking. After two years at the notable restaurant, Kuhn relocated to Washington to work at DC Coast where he most recently served as executive chef before accepting his new role at Ardeo+Bardeo.