Matthew’s career launched in 1988, when he enrolled at the Pennsylvania Institute for Culinary Arts to hone his quickly emerging culinary talents. His gifts were immediately recognized and he quickly moved up the ranks after graduating, working for one year as first cook at The Café at The Ritz-Carlton, Buckhead in Atlanta before being asked to help open The Grill at The Ritz-Carlton, Amelia Island, off Florida’s Atlantic coast.
Matthew made a name for himself during his seven years as executive chef at that fine-dining establishment, which was consistently named one of Florida’s top restaurants by such publications as Florida Trend, Water’s Edge and Jacksonville magazine. The Grill also won numerous local, regional and national accolades, and Matthew was further recognized in 1994, when The Grill became the only restaurant in the state to win the AAA Five Diamond Award. Two years later, he helped open The Ritz-Carlton, Bali, and was later nominated two consecutive years for the James Beard “Rising Star Chef of the Year.”
Matthew is now co-owner of Matthew’s Restaurant, Restaurant Medure, M Shack, Rue Saint Marc, Midtown Table, M Brothers at Mayo and Zest at Mayo applying the same passion for innovative menus and high-quality service that won him accolades early in his career. He and his brother, David Medure, founded Medure Brothers Culinary Concepts on the guiding principles of innovation, quality, service and a commitment to hospitality, ensuring their guests always leave their establishments with plans to return.
During his 25 years in the culinary field, Matthew has received numerous honors and appeared on countless television programs, including “Great Chefs of the South,” Lifetime Television’s “The Main Ingredient,” CNN’s “On the Menu,” HGTV’s “All in Good Taste” and on local television stations in Jacksonville.
While many great chefs begin their professional journey with formal training, Chef Alex took a different path. Although his qualifications were sparse and though he never attended a culinary program, Chef Matthew recognized a spark in him and decided to explore his potential. Alex found himself in Matthew’s kitchen with the esteemed Chef as his mentor and his training largely involved classical French technique, which he now reinvents with global influences and international elements. Beginning on Garde Manger in 2008, Alex learned and excelled at each station. After several years of long hours, late nights, and countless sacrifices, he became Chef de Cuisine in 2013, went out on his own as a Personal Chef from 2021 to 2023, and has now made his return to Matthew’s as Executive Chef/Proprietor.
Chef di Benedetto’s passion for food took off at the age of five with her sister by her side with their neighborhood lemonade stand in Long Island, New York. She merged her entrepreneurial spirit and culinary passion by graduating from The Culinary Institute of America with degrees in Culinary Arts and Culinary Management. She brings the flavors of the world to the table at Matthew’s from her extensive travels throughout Europe and Central America. Before joining Matthew’s, Chef di Benedetto was with Jiko- The Cooking Place at Walt Disney World specializing in African cuisine.