About me

Matt Looney is a freelance professional cook working and living in New York City. Prior to living that good life making his own hours in private events and catering, Looney spent two years cooking at Untitled, Union Square Hospitality Group's two-star restaurant at the Whitney Museum. Previously, Looney had the unique opportunity to try his toque at various positions in Thomas Keller’s prestigious kitchens over the years. His culinary career began as a Chef de Partie at Ad Hoc, Keller’s casual, family-style restaurant in Napa Valley, CA, where his “looney-bin” crackers remain a staple on the daily-changing menu to this day. He then moved on to learn the art of bread-making at Bouchon Bakery, splitting his time as a Bread Baker between the café’s original location in Napa and the Time Warner Center kitchen in Manhattan. Looney wrapped his experience with TKRG with a stint at Per Se, before joining the opening team at Untitled

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