Matt Smith, Executive Chef

Born and raised in the San Francisco Bay Area, Chef Matt Smith learned at an early age that food was in his blood. At age 8, he started cooking the family Thanksgiving dinner. Following the advice of his favorite local chefs, he attended San Diego State University and attained a Business Management degree before working at Farallon, one of San Francisco’s seafood landmarks. He saved up some money and left for France to attended the famous Le Cordon Bleu Culinary School in Paris. While in Europe, he had the opportunity to work at the world famous Taillevent (Michelin 3 star) and Cantine Gourmet (Michelin 1 Star) in Paris. He also staged at Martin Berasategui (Michelin 3 Star) in San Sebastian, Spain, traveled through Italy, Brussels, and London; experiencing everything each cuisine had to offer.

After returning to the states, he worked at Nine-Ten, in La Jolla, under the direction of Chef Jason Knibb (a 2010 Rising Star Chef winner) and pastry Chef Jack Fisher (San Diego’s 2010 Best Chocolatier). He then left to be part of the grand opening of Paradise Grille in Del Mar, California, as the opening Sous Chef and was later promoted to Chef de Cuisine. Matt used his experience to become Executive Chef at the Winesellar and Brasserie, a Grand Spectator Award winner and consistently rated as one of the top restaurants in San Diego over the last 20 years. Matt was then recruited to be the opening chef of the 3rd Corner, Wine Shop and Bistro, one of Palm Desert’s most popular restaurants.

Matt jumped at the opportunity to relocate to Northern Colorado to Chef at Door 222 Food and Drink in Loveland, and his newest restaurant Locality in Ft Collins. Here are a couple of his creations:

bass-cevicheColorado Bass Crudo

Colorado Bass cured in orange zest, fennel, salt and sugar with toasted pistachio, watercress, caraway pickled fennel stem, orange marmalade, and olive puree, placed on a ring of fennel top puree.


California Halibut

Olive oil poached California Halibut over fingerling potatoes, Tenderbelly Bacon, and Swiss chard from Garden Sweet farms, all in an asparagus puree, topped with Swiss chard ribs and fried wild asparagus fronds.

PEI Mussels 

Lobster Broth steamed mussels with house-made sourdough topped with a harissa aioli.


Crispy Skin Colorado Striped Bass 

Plancha seared Colorado striped bass fillet topped with American prosciutto, watercress, and a lemon vinaigrette; placed over the top of sauteed haricot bert french green beans and olive oil whipped Colorado potatoes in a prosciutto brodo

Locality Kitchen and Bar and Door 222 are locally-owned, farm-to-table restaurants focusing on local products and freshly crafted cuisine.   Chef Matt picks up ingredients and produce himself from farms all around Northern Colorado to bring guests the freshest locally-sourced, and best tasting ingredients for his menus.

Visit Chef Matt Smiss at Door 222 in Loveland, or Locality in Fort Collins.

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