Matthew Oetting

With over twenty years of dedicated culinary refinement, Chef Matthew Oetting's career reads like a map of the East Coast's most iconic kitchens. A classically trained graduate of Le Cordon Bleu, Matthew forged his style in the competitive crucible of New York City. It was there, under the guidance of industry titans, that he mastered both the rigorous fundamentals of French cuisine and the intricate, soulful art of scratch pasta-making at acclaimed landmarks like Union Square Cafe, The Modern, and Scarpetta.

Seeking new culinary landscapes, Matthew migrated south to Miami to spearhead high-volume, luxury dining operations for Stephen Starr's The Continental. In 2016, his journey brought him to Baltimore, where he served as Corporate Executive Chef for the Atlas Restaurant Group, masterminding the hyper-successful culinary openings of regional flagships like Loch Bar and the panoramic fine-dining destination, The Bygone.

Today, as a James Beard Award semifinalist for Best Chef: Mid-Atlantic, Matthew has stepped into the role he was always destined for: his own boss. At his Butchers Hill neighborhood powerhouse, Marta Fine Food & Spirits, he strips away the corporate pretense to focus entirely on his true passion: taking familiar, time-honored classics and elevating them with sharp technique, seasonal ingredients, and a sophisticated, modern accent.