Matt Troost did what many chefs did during their coming-of-age: soul searching and finding a true passion in cooking. For Troost, it was a semester off college in Japan where he was instantly fascinated by food. Upon coming back to the States, he quit college, began his culinary profession in Holland, Michigan, and then attended Le Cordon Bleu at The Scottsdale Culinary Institute in Arizona. He would then move to Aspen, Colorado, and learned farm-to-table ways at Montagna at The Little Nell, honing his meat-curing and cheese-making skills.
After four years in Aspen, he moved to Chicago, where he worked at the Peninsula Hotel and later landed his first executive chef position at Fianco. After that, he went on to man the kitchen at the famous neighborhood joint Three Aces as executive chef. He was also a chef-partner at Three Aces and Charlatan, an Italian-American eatery in West Town. Currently he is at Good Measure.