Our Team

Executive chef matthew 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.

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.

PASTRY 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.