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” A graduate of the Los Angeles Culinary Institute, Matt began his career at Campanile in Los Angeles. After 6 years at Campanile under the tutelage of Nancy Silverton, Matt went on to train at Del Posto in New York City in preparation for his role as Executive Chef of Pizzeria Mozza and Osteria Mozza.  As Executive Chef at Pizzeria Mozza & Osteria Mozza , Matt has received three stars by S. Irene Virbila, the Los Angeles  Times food critic, for both restaurants.  In 2008, Matt was nominated for “Rising Star Chef” & “Best New Restaurant” in Osteria Mozza by the James Beard Foundation and later went on to receive the accolade for “Best Chef Pacific” in 2012.  Most recently he co-authored, with Nancy Silverton and Carolynn Carreno, The Mozza Cookbook: Recipes From Los Angeles’s Favorite Italian Restaurant and Pizzeria (Knopf, 2011). ”

Come meet Matt Molina at PigOut 1.0!

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