Matt Ford leads culinary operations at Rebees. Matt fell in love with cooking as a kid, growing up in Kansas and helping his mom make bierocks – German meat-filled pastries – or chili. When a sixth-grade aptitude test predicted he’d excel in a career as a chef, Matt ran with it – going on to attend culinary school in Kansas City, then working in top restaurants there (American Restaurant, Bluestem) and in Dallas (Craft, Bolsa, CBD Provisions), and picking up a level 1 sommelier certification along the way. Prior to joining Rebees, he was executive chef at Americano at the Joule Hotel. Matt and his wife Adrienne have three children, aptly named Kale, Olive and Rye.