Matthew Lightner's guest appearances

Matthew Lightner

THE FOOD SEEN

Chef's Story

Charles Phan

Tom Douglas

Sara Moulton

Sean Brock

Sara Jenkins

George Weld

Anita Lo

Barbara Lynch

Jim Lahey

Brooks Headley

Chris Cosentino

Francis Mallmann

Pichet Ong

Jon Bonné

Jesse Schenker

OwlTail

Today on Chef’s Story, Matthew Lightner comes in to talk about his journey to becoming an executive chef at Atera, New York City. Together with host Dorothy Hamilton, Matthew takes us through his journey growing up in the Midwest, moving to Portland, Oregon at the age of 18, looking for work in various restaurants in Spain and San Diego, and eventually opening his restaurant, Atera, in New York City. Beginning as a dishwasher in Oregon, he talks about learning his craft at Noma in Spain, and gaining experience from working in restaurants around the world. At Atera, Matthew’s culinary excellence is displayed in his influences from L’Auberge Del Mar (Del Mar, California), Mugaritz (Errenteria, Spain), and Noma (Copenhagen). In 2010, Matt was named one of Food &amp; Wine’s “Best New Chefs in America”, received nominations for Rising Star Chef by the James Beard Foundation in both 2010 and 2011, and was included in Restaurant Hospitality’s list of “10 Chefs to Watch” in 2010. Tune-in to learn more about his style of cooking, and the influences behind his specialty dishes at his restaurant. Today’s episode has been sponsored by Bonnie Plants.  “The techniques were so special to them, they created their own – this level of patience is not found in other restaurants.” [29:30] “The meal needs to tell a story.” [38:15] — Matthew Lightner on Chef’s Story

Today on Chef’s Story, Matthew Lightner comes in to talk about his journey to becoming an executive chef at <a href="http://ateranyc.com/" rel="nofollow" target="_blank">Atera</a>, New York City. Together with host Dorothy Hamilton, Matthew takes us through his journey growing up in the Midwest, moving to Portland, Oregon at the age of 18, looking for work in various restaurants in Spain and San Diego, and eventually opening his restaurant, Atera, in New York City. Beginning as a dishwasher in Oregon, he talks about learning his craft at Noma in Spain, and gaining experience from working in restaurants around the world. At Atera, Matthew’s culinary excellence is displayed in his influences from L’Auberge Del Mar (Del Mar, California), Mugaritz (Errenteria, Spain), and Noma (Copenhagen). In 2010, Matt was named one of Food &amp; Wine’s “Best New Chefs in America”, received nominations for Rising Star Chef by the James Beard Foundation in both 2010 and 2011, and was included in Restaurant Hospitality’s list of “10 Chefs to Watch” in 2010. Tune-in to learn more about his style of cooking, and the influences behind his specialty dishes at his restaurant. Today’s episode has been sponsored by <a href="http://www.bonnieplants.com" rel="nofollow" target="_blank">Bonnie Plants.</a> <h2>“The techniques were so special to them, they created their own – this level of patience is not found in other restaurants.” [29:30]</h2> “The meal needs to tell a story.” [38:15] — Matthew Lightner on Chef’s Story

Episode 46: Matthew Lightner

On today’s THE FOOD SEEN, Chef Matthew Lightner of Atera, forges nature and science, foraging inspiration from the land, and applying modern techniques to recreate it’s simplicity. A 15 course tasting menu, on a 13 seat bar or walnut slab table 5 top, next to a vertical garden “living wall” full of herbs and foliage, Matthew’s thoughtful cuisine questions our perception of what “farm to table” really means. This episode has been brought to you by Susty Party.   “Technique, if you know how to execute it and you know it’s going to enhance the idea that you have, then it’s something you should try to do. But if it doesn’t, and you try to force it, you know it.” [12:00] — Matthew Lightner on THE FOOD SEEN

On today’s THE FOOD SEEN, Chef Matthew Lightner of Atera, forges nature and science, foraging inspiration from the land, and applying modern techniques to recreate it’s simplicity. A 15 course tasting menu, on a 13 seat bar or walnut slab table 5 top, next to a vertical garden “living wall” full of herbs and foliage, Matthew’s thoughtful cuisine questions our perception of what “farm to table” really means. This episode has been brought to you by <a href="http://www.sustyparty.com" rel="nofollow" target="_blank">Susty Party</a>. <h2>“Technique, if you know how to execute it and you know it’s going to enhance the idea that you have, then it’s something you should try to do. But if it doesn’t, and you try to force it, you know it.” [12:00]</h2> — Matthew Lightner on THE FOOD SEEN

Episode 124: Matthew Lightner, Atera