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Chicago Gourmet - bio: Matthew Holmes
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Matthew Holmes

Uncommon Ground on Devon

After attending Michigan State University, Matt moved to Arizona to attend culinary school and worked at top resorts in the area, including The Royal Palms and L'Auberge de Sedona. Matt also opened a boutique hotel in Minneapolis and aided in the re-concepting of The Guthrie Theater and their

sustainable seafood concept Sea Change. He is committed to using sustainably produced, sourced and local products and this commitment has found a new home with Mike and Helen Cameron at uncommon ground. Together, they hope to raise awareness to the cause of environmental stewardship and responsible practices while showing that this commitment can include high standards for flavor, quality and technique in a successful restaurant.

 

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