Executive Chef

Matt Brimer, a Southern California native had intentions to attend culinary school. However, he quickly surmised culinary school would be financially unrealistic at the time and instead, decided to take a job as a dishwasher in LA, and learn hands-on from the ground-up. In 2002 he moved to San Francisco, first in the kitchen at Le Charm, and then Bizou at night, he worked his way up to sous chef at Coco 500, noting Loretta Keller (Coco 500) and Jen Biesty (Bizou) contributed greatly to his culinary foundation. Ultimately, it was the Bay Area that Brimer embraced farm to table, seasonal cuisine and the Bay Area’s culinary charm left an imprint on Brimer—one he would find hard to shake. Brimer wound up moving to Minnesota for short but meaningful time, where he fine-tuned his finesse of modern technique and met his wife (a Minnesota native) and had his first son, Ian. Brimer and family happily returned to SF to work on a project again with Jen Biesty, this time, Brimer with a more experienced, concrete foundation that was eloquent yet rustically grounded. Back in the Bay, Brimer took a job at Bin 38 and then Maverick in SF’s Mission district, where he received a favorable review from Bauer. Brimer went on to open Central Kitchen with Netimeas group, then Ame in the St. Regis as executive sous chef.   Brimer credits chef Charlie Parker for paving the road to success for Haven where the food is articulately ‘good feeling’ from beginning to end.  Brimer and his wife recently welcomed their second son Micah and is looking forward to a long and fruitful career with Daniel Patterson Group.