Meet Chef de Cuisine Matt Maberry

Matt Maberry joined The Nickel in 2016, where he has risen through the ranks as sous chef, executive sous chef and most recently, chef de cuisine. Prior to joining The Nickel, Maberry completed an externship and worked as lead line cook at The Broadmoor, an acclaimed hotel and resort in Colorado Springs, Colo., and also served in various roles, including line cook, sous chef and chef de cuisine at Tangerine, a popular American and Mediterranean restaurant in Boulder, Colo. A member of the American Culinary Federation, he is passionate about reducing food waste and supports local and sustainable livestock and agriculture by using locally sourced products.

Maberry graduated at the top of his class from Auguste Escoffier School of Culinary Arts in Boulder with a degree in culinary arts.