Bourbon Maple Bacon "Burnt Ends"Burnt ends are a classic staple of good BBQ joints everywhereRead this story
Matthew Jost, CEC, CBJ
Academy Chef and Certified Weber Grill Expert
Matt Jost is Chef of the Weber Grill Academy in St. Louis, the company’s first public academy in the United States, which provides grilling classes, interactive dining experiences, team building events and the opportunity for customers to “test drive” Weber grills and products.
Chef Matt is a Certified Weber Grill Expert, one of only five grillers in the world with this designation who completed the rigorous coursework at the Weber corporate headquarters while logging more than 1,000 grilling hours on almost every grill Weber makes. Chef Matt is a Certified BBQ Judge with the Kansas City BBQ Society and a Certified Executive Chef through the American Culinary Federation.
A frequent guest recipe blogger to Weber.com, if you can grill, roast, sear or smoke it, Chef Matt has probably done it and has a couple of stories to tell about each time!
Prior to heading up the culinary program at the Weber Grill Academy, Chef Matt was the first research and development chef for Weber Grill Restaurant. As R&D chef, he led recipe and menu development for each of the restaurants’ four locations in Chicago, Schaumburg and Lombard, Ill. and Indianapolis, IN., working with the freshest seasonal ingredients on the world’s greatest charcoal grills. Weber Grill’s fifth restaurant location is in St. Louis adjacent to the Weber Grill Academy.
Chef Matt came to Weber Grill from a culinary career in Chicago, San Francisco, and Washington, D.C.
As sous chef at Everest, the celebrated Michelin-one star restaurant, Chef Matt trained under Chicago’s beloved Chef Jean Joho before being tapped as Chef de Cuisine at Chef Joho’s second Chicago outpost, Brassiere Jo. As sous chef of Spago Chicago, he trained under Chef Francois Kwaku-Dongo as well as honed his skills at another landmark Wolfgang Puck restaurant, Postrio, in San Francisco.
Also in Chicago, Chef Matt led the kitchen at Bistrot Zinc in the Gold Coast neighborhood and was Chef de Cuisine at the Hyatt Hotels world headquarters. While with Hyatt, he was a member of the culinary team for Blue Duck Tavern at the Park Hyatt Washington, D.C., which was named one of the “10 Great Hotel Restaurants in the World” by Hotels Magazine.
Chef Matt received his A.A.S. culinary degree from Kendall College and is currently completing his B.S. in food science from Kansas State University. Chef Matt’s culinary passion is grilling and smoking on Webers, and he enjoys sharing his experience – from fine dining techniques to backyard grilling tips – with seasoned grillers and beginners alike. Chef Matt lives in Chicago with his wife Carrie and enjoys testing recipes on the four grills he has fit into his small city backyard, which makes him very popular with his neighbors who always get to taste test.