Chef Matt Eastwood Keller brings a fresh perspective and a great sense of humor to the kitchen - two traits that serve him well whether he’s creating a new pasta dish or cracking jokes on stage. Trained at Ballymaloe Cookery School on a working farm in rural Ireland, Matt discovered his love for cooking after burning out in a desk job and realizing that his happiest moments happened around food. His culinary roots go back to the age of 10 when he started making pancakes every Sunday for his family - a tradition that sparked his curiosity and comfort in the kitchen. Now, he’s all about simple, bold flavors and approachable dishes, like his signature pasta with anchovy, lemon zest, garlic, and tons of basil. For Matt, cooking is about curiosity, connection, and not taking yourself too seriously. He’s passionate about learning and encourages students to stay playful in the kitchen - after all, a "whoopsie" just means you’re trying something new. When he’s not teaching or experimenting with recipes, you can find him performing stand-up comedy at Uptown Taproom or binge-watching the Real Housewives with a ball of yarn in hand (yes, he knits). Whether he’s inspiring students to trust their instincts or reminding them to reheat leftovers in the air fryer, Matt brings warmth, wit, and wisdom to every class.