Matthew Kane, Chef de Cuisine
B& O American Brasserie
Matthew Kane, 30, is the chef de cuisine of B&O American Brasserie, bringing his passion for food and his love of Baltimore, MD, to the award-winning restaurant. Kane grew up in Baltimore and has been a valued member of the B&O team since their doors opened in July 2010. As chef de cuisine, Kane uses the best local ingredients to create approachable menus and a true Baltimore dining experience.
Kane started cooking when he was just 15 years old. At the time, he was bussing tables for Clyde’s in Columbia and the executive chef decided to give him a shot on their cold line. After two years of gaining basic skills in the kitchen, Kane left Clyde’s to attend Frostburg State University.
While earning a bachelor of science degree in International Relations and Finance, Kane worked on the opening team of Eggspectations, which was a new concept in Maryland at the time, giving him the opportunity to learn what it takes to open a new restaurant and introduce a new concept to the community. He later served as sous chef at the Savage River Lodge in Finzel, MD.
After a four-year hiatus from cooking following graduation to work in banking, he realized that cooking was what made him happy and what he was destined to be doing. He immediately got back into the culinary world as a member of the opening team for the Hilton Baltimore, and quickly worked his way up to kitchen manager.
When the opportunity to work for Chef E. Michael Reidt at B&O American Brasserie became available, he jumped on it. He was hired as the restaurant lead line cook, and helped open the restaurant.
After a lot of hard work assisting Reidt and other executive chefs in menu development, community outreach and many other responsibilities, Kane worked his way through the ranks as sous chef, executive sous chef, and, as of November 2013, chef de cuisine.
Kane lives in Halethorpe, MD with his wife and two children.