Matt Bolus Biography

Matt Bolus' goal as a chef is to instill a passion for all things culinary in his workplace, his friends, and his home. He is constantly striving to create modern dishes with clean flavors that highlight fresh, regional ingredients. He lived in Knoxville for many years, when he initially acquired an interest in cuisine by assisting his parents with domestic duties. He worked at various restaurants in Knoxville while attending the University of Tennessee. He started working as a sous chef at Little Star restaurant in 2003. Little Star was named the Best New Restaurant in Knoxville in 2003 and won a Wine Spectator Award of Excellence in 2004 during his tenure there. Surprisingly, his professional career began with a job as a Merrill Lynch stockbroker. When he was having a difficult day, he always wanted to go home and cook, but one day he found that cleaning a kitchen at midnight was far more enjoyable than sitting behind a desk at 4 p.m. He went to London after leaving Merrill Lynch to follow his passion for cuisine. He received the Grand Diplôme de Cuisine et de Pâtisserie Le Cordon Bleu after being admitted into the elite Le Cordon Bleu. He worked in a number of restaurants after returning to the United States until obtaining a job as a line cook at the Ocean Room at KiawahIsland under Executive Chef Chris Brandt. He was promoted to Sous Chef again after only seven months. He bought Red Sky Grill, a longtime Seabrook institution, in 2007 and completely renovated the décor and menu before reopening. He closed the restaurant and moved on after three years of work, sweat, and tears, as well as a lot of fun. After that, he went to work for F.I.G. Every day, he had the opportunity to meet, connect with, learn from, and get to know each person from whom he purchased food. He was chosen to be a sous chef on Iron Chef America vs. Iron Chef Jose Garces in December of 2010. The Kitchen at The 404, his newest idea, features only 40 seats and focuses on interactions between people, food, and farmers.

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