Matthew Pollock, Executive Chef at EPIC in River North, grew up in Chicago and began his culinary career making pizzas. Early on he worked in Denver, CO and Jackson Hole, WY at restaurants such as Rioja, Denver Country Club, Chinook Tavern and Indulge in Denver and Snake River Grill in Jackson Hole. After moving back to Chicago in 2010, he helped open Union Sushi and Barbeque Bar as their Sous and Pastry Chef.
Matt’s roots are based in French and Mediterranean cuisine. Regional and sustainable ingredients influence Matt’s current menu in addition to Colorado favorites such as buffalo Carpaccio and elk fettuccine.