After graduating from Kendall College in 2008 with a degree in culinary arts, Matt Sliwinski (known fondly as "Skittles") accepted a job as a Line Cook at Mon Ami Gabi. He then went on to take a Line Cook position at the acclaimed Longman & Eagle. Matt toured all stations and was quickly promoted to Tournant. In his new role, he began focusing on the restaurant's brunch program and offering his creative input on menu items. In less than a year, Matt was promoted to Longman & Eagle Sous Chef. In this new job, Matt managed and oversaw brunch production while continuing to add his creative input. He also created the popular "Saturday Sausage Shop" -- a weekly pop-up restaurant focused on encased meats.
In the summer of 2014 -- after proving himself to be an integral part of the Longman & Eagle team -- Matt helped open the group's new venture, The Promontory, coming on board as the Chef de Cuisine. At the Hyde Park restaurant, Matt works directly under Michelin-starred Chef/Partner Jared Wentworth. Matt wears many hats at The Promontory: in addition to overseeing and executing brunch and dinner services, he manages inventory and scheduling, evaluates profit and loss, works on menu development, aids in culinary training and handles product sourcing.
Matt loves rock and roll and can often be found checking out shows and exploring the dining scene in Chicago. When he needs to get away, his favorite thing to do is hop a flight to Canada with his dad for a fishing trip.