Matthew M Britt (he/him)
Associate Professor College of Food Innovation & Technology Culinary Arts Providence
Biography and Expertise
Matthew Britt is a chef and culinary instructor, combining years of experience running restaurants in Washington, D.C., and in New England’s growing culinary scene. Britt has experience in several different cuisines but specializes in tying New England tradition with a world pantry. He went on to work at the Ritz Carlton and for the Back Bay Restaurant Group, both in Boston. In 2006, Britt moved to Washington, D.C., and joined the Passion Food Hospitality family as a sous chef at DC Coast; he then joined the opening team at PassionFish. His next move was to the Asian-influenced culinary team at TenPenh, before landing at Ceiba.
In 2011, Britt took the lead at the Latin-inspired Ceiba as executive chef.
After several years traveling — and looking to expand his focus in world flavors — Britt landed teaching positions at Le Cordon Bleu and eventually Johnson & Wales University.
Britt brings enthusiasm and years of experience to the thriving Rhode Island culinary scene, where he is an advocate for sustainable seafood and works closely with local restaurants to ensure local seasonal product is a primary choice for chefs.
Education
MAT
Johnson & Wales University
BS
The Culinary Institute of America
Certified Executive Chef (CEC)
American Culinary Federation
Certified Mushroom Forager
Mushroom Mountain
CFIT Scholar Award
Johnson & Wales Univeristy
Distinguished Scholarship Award
Johnson & Wales Univeristy
Robert M. Nograd Teacher of the Year
Johnson & Wales Univeristy
Outstanding Service award
Johnson & Wales University
Hospitality Hero
Le Cordon Bleu College of Culinary Arts
Experience at PVD Ghost Kitchen, Bath Food Co. (Newspaper)
Providence Journal
October, 2023
https://www.providencejournal.com/restricted/?return=https%3A%2F%2Fwww.providencejournal.com%2Fstory%2Fentertainment%2Fdining%2F2023%2F10%2F05%2Fprovidence-bath-food-co-cooks-up-something-new-in-virtual-kitchen-ghost-kitchen-doordash%2F71033336007%2F
Chef Spotlight (Internet)
American Culinary Federation, Rhode Island Chapter
November, 2022
Formally known as dining out (Radio)
Bruce Newbury
March, 2021
https://podcasters.spotify.com/pod/show/food-dude-bruce-newbury/episodes/Formerly-Known-As-Dining-Out-ebt21j/a-a1ovfs5
America’s Favorite Diner Desserts (Internet)
Food Network Magazine
March, 2019
https://facultyexperts.jwu.edu/docs/foodnetworkdinerdesserts_mbritt.pdf
Rhode Island Mycological Society
American Culinary Federation
Britt, M.
Culinary Now Podcast
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6
1-17
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Britt, M.
Hey Rhody Podcast
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105
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Britt, M.
Contributor
A muffaletta quest
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Britt, M.
Audio
The World
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Britt, M.
Culinary Now Podcast
Self-published
Crafting Student Success – Incorporating Universal Design in the Classroom
Oral Presentation
CAFE – Center for the Advancement of Foodservice Education
CAFE – Center for the Advancement of Foodservice Education
Community College of Allegheny County
Pittsburgh
PA
Where does monkfish fit?
Oral Presentation
Monkfish marketing and expansion workshop 2
Cornell cooprerative extension marine program
University of Maaschussetts, Dartmouth, School of marine science and tech
New Bedford
MA
United States
Educating and feeding todays student
Competition Judging
UMASS Amherst
UMASS Amherst
UMASS Amherst
Bridging the Gap: Creating Menus that Reflect Culture and Diversity
Workshop
Chef’s Culinary Conference
University of Massachusetts, Amherst
University of Massachusetts, Amherst
Amherst
MA
United States
Culinary Now Podcast
Production
2018