Posted on

Chef Matthew Morello

Chef Matt Morello

Chef Morello has dedicated the past 30+ years of his life to the culinary world and hospitality industry.  He has had amazing opportunities to train under some of the finest chefs in the country in world renowned restaurants and hotels, being fortunate to be on many of the opening teams. For the last 13+ years, as Morello Hospitality Group, he has built and sold successful award winning restaurants and operated a management consulting company that has developed and rebranded many different concepts.

Morello Hospitality Group was established in 2004, as a chef inspired vision of bring standards of finer dining restaurants and gracious hospitality of boutique hotels to casual trendy food concepts in affluent suburban communities. Over the past 13+ years, MHG has developed complete restaurant concepts, designed projects, created products brands, managed hotel properties, built management teams & organization of properties, established our restaurants as award winning and as destination dining North  and sold restaurants for a profit.


Work Experience

Morello Hospitality Group LLC, Andover, MA.
2004 – 2018

The following are restaurants that were designed, developed, operated and managed by MHG since 2004.

Compliment Hot Sauce for Bivalves – concept/ development/ manufacturing/ marketing

“Compliment” product line was developed with the idea of creating culinary inspired sauces and condiments to compliment the unique flavor profiles of bouquet oyster, shellfish and raw fish. 6 different sauces were created, bottled and sold at ESOC and on different websites.  MHG created custom wooden display caddies and custom hard-stock paper 6-packs for retail.

Oyster Bar

Elm Square Oyster Co. Andover, MA. /  an award receiving Oyster Bar + Eatery
2015 – 2017

A true 5 year flip, MHG created, designed and rebranded a restaurant in 7 days.  ESOC quickly became a boutique Oyster Raw Bar destination North of Boston offering a modern New England menu and house made hot sauce.  The restaurant and concept sold in August 2017 for 42% of 2016 gross sales.

Brasserie 28  Andover, MA. /  an award receiving French Bistro + Wine Bar
2010 – 2015

Brasserie 28, is an 80+ seat progressive French bistro and wine bar.  The restaurant was a complete “change of use” build-out from a historical building in downtown Andover.  Brasserie 28 has become one of the top restaurants north of Boston and has shown impressive growth in the first two years of operation by creating exciting season menus using the highest quality of product and providing professional service in a beautiful plush setting.  Brasserie 28 offers a true “farm to table” dining experience by using the freshest product from some of the top coop farms, cheese makers and fish companies in the country. We have the first Napa Wine Station in Massachusetts behind our bar that allows brasserie 28 to pour the some of the best wines available by the glass to our customers.

Town Market  Andover, MA / concept/ development/ design/ management training/ branding
2008 – 2017

As a consultant on the Town Market project MHG was involved in overall concept, design, equipment, décor, planning and organization of this $4M build over an extended period.  MHG was lastly contracted in early 2017 to evaluate, reorganize, train and assist in hiring new management and employees.

The Andover Inn on the Campus of Phillips Academy Andover, MA
2008 – 2010

As Chef/ owner, MHG is a hospitality management company that specializes in restaurant and hotel consulting and operations.  Managing The Andover Inn on the campus of Phillips Academy, MHG was the only management company to prove financial profitability of the business to Phillips Academy.  The Andover Inn is under a renovation project until 2012.

Gracious Host Catering Co.  Andover, MA.
2004 – 2007

A private events catering company offering full service off premise catering, cooking classes and catering large events from 10 to 1000 quests.

Savour Kitchen  Andover, MA.
2004- 2007

A café in downtown.  MHG bought an existing bakery, renovated the space into a gourmet café and sold the concept for a profit in 2007 the 35% of the yearly sales revenue.  MHG was the first to bring a chef operated concept of this caliber to Andover area at that time that focused on take- home finer dining, upscale bakery and catering.

Awards contributed to;

-Best of Boston 2005, Boston Magazine / Best of Andover, North Shore Magazine 2005


-“Where to Eat” Top 5 North of Boston, Boston Magazine 2006 


Other Restaurant History

Radius Restaurants Boston, MA
July 03- Dec 04

One of the top twenty five restaurants in the country at that time.

As a sous chef to Chef Michael Schlow, I assisted in the day to day operations of the restaurant, menu development, cooking classes and future projects with the company.

Spire Restaurant / Nine Zero Hotel Boston, MA
Mar. 02- July 03

A progressive French fine dining restaurant in the luxury boutique Nine Zero hotel.

As Chef de cuisine of Spire restaurant, I was involved in pre-opening development of all menus, systems, equipment purchasing, kitchen design, hiring & training of restaurant staff and current day to day culinary & management operations.

The Federalist  Boston, MA
Dec. 00- Feb 02

A sophisticated dining experience. As co-executive chef the Federalist and XV Beacon hotel. Responsibilities include 70 seat fine dining French cuisine serving all meal periods, 35 seat wine cellar catering to Boston’s elite wine enthusiast and a full service to hotel guest staying in the luxurious suites.

TRU  Chicago, IL
April 99- Dec. 00

One of the top restaurants in the world. As a senior sous-chef to James Beard chefs Rick Tramonto & Gale Gand, I had the opportunity to be part of the original opening team. Responsibilities included- kitchen development, multi-course degestation and prefix creations, food cost, labor relations and all buying for the restaurants.

Hyatt Lodge Oakbrook, IL
Feb. 98- April 99

302 West Geneva, IL
Oct .96- Feb. 98

Biba Boston, MA
Sept. 95- Oct. 96

Pignoli  Boston, MA
Sept. 95- Oct. 96

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Leave a Reply

Your email address will not be published. Required fields are marked *