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Biography
Chef Matthew Taylor began his culinary
career in the kitchens of renowned chef Raymond Timpone. Working under
Chef Timpone at the famous Timpone’s Ristorante in Urbana, IL gave
Matthew a taste for the rustic beauty and contemporary charm of Italian
cooking. Chef Matthew then moved on to kitchens in the Champaign and
Chicago areas. Matthew soon made a tour of kitchens from New York to
Seattle. “Working for the chefs I respected and admired has been a great
training ground for me”, explains Matthew when discussing his background.
Chef Taylor has studied the cuisine and technique of classical French,
Italian, and contemporary American cuisines.
Matthew has lived and worked in several regions in the
United States. Along the way he has been exposed to a variety of styles
and “regional identities” that have shaped his diversified palate.
“Wherever I go, my connection with the community is through food.” This
is one of the biggest propensities for the sourcing of local foods. Chef
Taylor believes in the wholesome, vital freshness that comes with
buying food from the farmers here in Minnesota. At Rivers Italian we
try to source as much as possible from local farms to both support a
healthy diet and a healthy local economy.
“Italian cooking speaks to my love for cooking on many levels; it is
wholesome, rustic, and rich in the story of a beautiful land and
colorful culture. Food should bring people together and
should be enjoyed with your friends and family as much as possible in
our busy lives. That’s why I love to cook. You bring people together,”
explains the chef. Our goal is to continue to bring the very best
ingredients in to create memorable dining experiences.
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