Chef Matthew Spinner is a native Northeastern Ohioan. He spent his childhood and adolescence on Gladys Ave in Lakewood, and his summers on the family farm in Avon. While attending Lakewood High School, Chef began bussing tables at Mise, on Clifton boulevard, under the guidance of Executive Chef Jeff Uniatowski, and then Pastry Chef, Jill Vedda. Matthew looks at this as his first formative experience in the restaurant industry. It was within those walls he first learned how to say “behind”, how to curl his fingers when using a knife, and how to speak kitchen Spanish, broken as it may have been.
Sadly Mise closed shortly thereafter, and Matthew subsequently graduated in 2004. From there, he began cooking at The Rocky River Brewing Company, followed by The Great Lakes Brewing Company, as well as the Parma Tavern. In 2006, he moved to San Francisco to become the Sous Chef of the Thirsty Bear, a Spanish tapas restaurant, and the City’s only certified organic brewery. During and after his time there, Matthew cooked in Barcelona, Rome, Frankfurt, Madrid, and Vienna. He then moved on to help open the Park Tavern in San Francisco with Big Night Restaurant Group, which was nominated in 2011 for a James Beard Best New Restaurant. Unfortunately, yet fortuitously, Park Tavern lost the award to Grant Achatz’s new restaurant in Chicago, Next. In 2012, Matthew moved back to Cleveland and worked under Adam Lambert at Bar Cento, Doug Katz at Fire, as well as Jonathan Sawyer and Matt Danko at The Greenhouse Tavern.
In 2015 Chef Spinner moved to Chicago to work under Chef Dave Baran at Next. Though relatively short lived, this experience proved to be the shock to the system that he needed to reaffirm his passion for food and service. After departing Next, Spinner took on the role of line cook, to help Matt Danko and The Scofflaw Group open Sink|Swim in Chicago’s Logan Square district. Both Danko and Spinner subsequently departed for greener pastures.
Matt moved home to Cleveland once again, to take the reins at the now defunct Press Wine Bar, and from there, walked 30 yards down the street, to take over Ushabu, Cleveland’s only regional Japanese restaurant.