Matt Paul's passion for cooking started in the garden. At a young age, Matt learned to cook from the garden's bounty at his family's home in Michigan. He continued to hone his skills when he moved to San Francisco and worked his way up through the ranks at Town Hall to executive sous chef.

As executive chef at Slow Club since 2007, Matt is dedicated to the farm to table philosophy. Slow Club's tiny kitchen is both a challenge and an inspiration to Matt, resulting in impecably fresh menus that change daily. Working closely with several farms and ranches, he crafts his menus from the best they have to offer, not unlike his days of cooking from the garden.