Our Team
Executive chef matt hirt
Matt has worked in kitchens for nearly 15 years, with stints at SPQR in San Francisco, former number one restaurant in the world Eleven Madison Park, and most recently as Chef de Cuisine at Nudibranch in Manhattan, overseeing culinary operations. Prior to his time in NYC he helped open Prescott’s Provisions as Sous Chef.
Sous Chef Jake Bauer
Jake discovered his passion for the culinary arts after completing his active duty military service in 2015. He went on to attend Johnson & Wales University, earning an Associate’s Degree in Culinary Arts followed by a Bachelor’s in Nutrition Science. During time in Colorado, he worked with the acclaimed Frasca Food & Wine team and was on the opening staff of Tavernetta. In 2018 he completed an internship at the world-renowned Noma in Copenhagen. Following his time in Europe, Jake relocated to NYC where he worked at a Contra & Da Toscano. Returning to Buffalo, in 2020 he earned a Masters in Nutrition from the University of Buffalo.
pastry chef molly doherty
Chef Molly is well-known for her five years as the Executive Sous Chef at Butter Block, where she was instrumental in helping run one of Buffalo’s best culinary programs. Before Butter Block, Molly spent two years at the prestigious One Michelin Star, The Nomad in NYC. In her early years she honed her skills at East Aurora’s Elm Street Bakery.
Sous chef Erin maslowski
Chef Erin has been a key figure in some of our favorite local pastry programs. Most recently at Angeline, Marble & Rye, The Grange and BreadHive. A graduate of The French Pastry School in Chicago, Chef Erin spent her early career at Jean Joho’s One Michelin Star restaurant Everest and then under the James Beard nominated Pastry Chef Diane Moua at Spoon & Stable in Minneapolis.
