Matthew Britt

Instructor,  College of Culinary Arts

Contact Information
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JWU gives more of that college feel — it’s a university so there are way more options for what you can do with your career. ”

Bio

Matthew Britt is a chef and culinary instructor combining years of experience running restaurants in Washington, DC 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. Growing up in Nashua, New Hampshire he attended the Culinary Institute of America, graduating in 2004. He went on to work at the Ritz Carlton in Boston and for the Back Bay Restaurant Group in that same city. In 2006, Chef Britt moved to Washington, DC 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, he took the lead at the Latin-inspired Ceiba as Executive Chef. After several years serving as the Executive Chef at Ceiba, Britt and his wife Erin decided to relocate closer to their roots, ending up in New England.

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

Areas of Expertise

  • Global cuisines
  • Sensory analysis
  • Sustainability

Certifications

  • American Culinary Federation (ACF)
    Certified Executive Chef

Sample Courses

  • CUL 1115: The Science of Cooking & Sensory Analysis
  • CUL 1095: Cooking in the Global Marketplace
  • CUL 1035: Culinary Fundamentals
  • CUL 1015: Intro to Culinary Foundations