Matt Harding is the chief culinary officer at Piada Italian Street Food. Prior to joining Piada in 2015, he attended the prestigious Culinary Institute of America in Hyde Park, N.Y. From there, he spent time in Washington, D. C. working for the InterContinental Hotel Group, and in San Francisco where he worked for Campton Place, Splendido, Palio D’ Asti and the Stanford Court Hotel. In the years following, he relocated to Germany to head up the Steigenberger Hotel’s California Cuisine restaurant in Bad Greisbach, the southeast region of Bavaria. After taking time to travel and experience the cuisines of 26 countries, Matt put down roots in Columbus, Ohio, where he served as the executive chef at Lindey’s. In 1999 Matt opened the first Brio Tuscan Grill for Bravo Brio Restaurant Group and oversaw its growth to 120 restaurants during a 21-year tenure with the company. At Piada, Matt oversees the culinary, marketing and technology departments and assists in development from site selection to kitchen design.