JWU

Matthew M Britt (he/him)

Associate Professor College of Food Innovation & Technology Department of Culinary Arts Providence

Matthew.Britt@jwu.edu

Media Request

Biography

Matthew Britt is a chef and culinary instructor, combining years of experience running restaurants in Washington, D.C., and in New England’s growing culinary scene. Britt has experience in several different cuisines but specializes in tying New England tradition with a world pantry. He went on to work at the Ritz Carlton and for the Back Bay Restaurant Group, both in Boston. In 2006, Britt moved to Washington, D.C., and joined the Passion Food Hospitality family as a sous chef at DC Coast; he then joined the opening team at PassionFish. His next move was to the Asian-influenced culinary team at TenPenh, before landing at Ceiba.

In 2011, Britt took the lead at the Latin-inspired Ceiba as executive chef.

After several years traveling — and looking to expand his focus in world flavors — Britt landed teaching positions at Le Cordon Bleu and eventually Johnson & Wales University.

Britt brings enthusiasm and years of experience to the thriving Rhode Island culinary scene, where he is an advocate for sustainable seafood and works closely with local restaurants to ensure local seasonal product is a primary choice for chefs.

Education

MAT, Johnson & Wales University
Teaching & Learning

BS, The Culinary Institute of America
Culinary Arts

Certified Executive Chef (CEC)
American Culinary Federation

Certified Mushroom Forager
Mushroom Mountain

CFIT Scholar Award
Johnson & Wales Univeristy

Distinguished Scholarship Award
Johnson & Wales Univeristy

Robert M. Nograd Teacher of the Year
Johnson & Wales Univeristy

Outstanding Service award
Johnson & Wales University

Hospitality Hero
Le Cordon Bleu College of Culinary Arts

Rhode Island Mycological Society

American Culinary Federation

CAFE – Center for the Advancement of Foodservice Education, “Crafting Student Success – Incorporating Universal Design in the Classroom,” CAFE – Center for the Advancement of Foodservice Education, Pittsburgh, PA. (June 26, 2025).

Monkfish marketing and expansion workshop 2, “Where does monkfish fit?,” Cornell cooprerative extension marine program, New Bedford, MA, United States. (November 3, 2023).

UMASS Amherst, “Educating and feeding todays student,” UMASS Amherst. (June 17, 2023).

Chef’s Culinary Conference, “Bridging the Gap: Creating Menus that Reflect Culture and Diversity,” University of Massachusetts, Amherst, Amherst, MA, United States. (June 13, 2023).

(Production). (2018). Culinary Now Podcast.

Expertise

culinary science; Latin American cuisine; seafood; sensory analysis; snout to tail cooking; sustainability