Executive chef Matthew Accarrino's unique culinary style draws inspiration from his Italian heritage, personal experience, and classical training with some of America’s best chefs. In the kitchen Matthew takes full advantage of the bounty of opportunities California ingredients present. This includes a strong belief in direct sourcing, producing, and at times playing a role in the creation of his ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from Food & Wine, Bon Appetit, Saveur, The Wall Street Journal, The New York Times, The San Francisco Chronicle, San Francisco Magazine and The Michelin Guide.

In 2009, Matthew took over the kitchen at SPQR, a fine dining Cal-Italian restaurant in the heart of San Francisco’s Pacific Heights neighborhood. In 2010, Matthew was named a Star Chefs “Rising Star” for his “innovative vision, finesse, and deeply satisfying cuisine,” and in 2011 he took top honors at San Francisco’s Cochon 555 competition. In 2013, Matthew earned his first Michelin-Star at SPQR which was held from 2013 - 2021. 

He has been nominated five consecutive times for the prestigious James Beard Foundation Award for “Best Chef: West.” Food & Wine magazine named him “People’s Best Chef California” in 2013, and editorially selected him for the prestigious “Best New Chef” award in 2014. Matthew co-authored and released his first book, published by Ten Speed Press – SPQR: Modern Italian Food and Wine – in October 2012.

In the spring of 2023, Matthew opened his second restaurant, Mattina, meaning “morning” in Italian. The restaurant, an all-day concept, is located just around the corner from SPQR and offers coffee and pastries in the morning followed by an a la carte menu available lunch through dinner.

Outside of the kitchen, Matthew is a sponsored athlete and competitive cyclist, participating in multiple disciplines at the local, regional and national level.