Each month, we ask one of Pittsburgh's chefs: What do you do and how do you eat when you're out of the kitchen?


Matt Kemp

Executive Chef,  Fukuda,  http:// www.fukudapgh.com
Live: Northside
Work: Bloomfield
How Long: 6 Years

What kind of meals do you cook at home? At home I cook mostly vegetables with alot of  Japanese influence, exploring new flavors and techniques to bring to the restaurant.

When you’re out of the kitchen, where do you like to dine out? There have been a stellar line up of new places that have opened in the past few years.  One of my new favorites is Cure in Lawrenceville; they are killing it over there.  Another not so new favorite but none the less delicious is Toast in Bloomfield/Shadyside.

Where do you go for a drink?  That depends.  If it’s after a long night of work and I want something divey to drink beer and a cheap cocktail, its Sonny’s Tavern around the corner from Fukuda in Bloomfield.  If it’s a nice relaxing evening out, I head over to Allegheny Wine Mixer (AWM) and order up a glass of wine and decompress.  Plus those ladies there are great!

How do you like to spend your days off? Usually it involves my girlfriend and me strolling through the Strip District grabbing whatever fresh ingredients that look good that day and me cooking for us.

What would you do if you had a whole weekend off and it wasn’t a holiday?   Wait, is that really a thing?  I wouldn’t know what to do!  Between the restaurant and our newly launched food truck life has been too crazy for the past year to think of a whole weekend away from work.

What made you decide to become a chef?  It was the one thing I enjoyed and could see myself doing everyday and never getting sick of it.  The saying is true, you have to do something you love.