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"Superlative Ingredients and Clear Talent" - New York Times
"Terrific, Inventive, Plate-Clearing Fare from a Creative Chef" - Zagat
"BEST NEW RESTAURANT 2005" - "BEST WINE PROGRAM 2007" - "BEST DESSERT 2010" - Westchester Magazine

A Lifetime Dedication to the Culinary Arts

      Starting in his mother’s kitchen and continuing on to some of the world’s most acclaimed restaurants, Chef Matthew Karp has dedicated most of his life to food. With his nose always in a cookbook and his hands elbow deep in flour, it has always been about “the next meal”. PLATES is the culmination of his training thus far, but only the beginning of what he wants to say.

      He has looped from Scarsdale cooking as a kid, to the China Institute at 14 for Peking Duck lessons, on to internships in Manhattan Restaurants, and refining with a Masters in Culinary Arts from the Cordon Bleu in Paris. He has worked for Star Chefs and learned from Italian grandmothers. He has stretched the mozzarella on the Amalfi Coast and picked the vineyards in France. He is impassioned by the authentic and inspired by the dedicated. Ultimately, he seeks to put good food on a plate, whether simple or elaborate, and loves it when those at the table enjoy.

      He has brought together a talented team of like minded “foodies”, and looks forward to the group effort yielding memorable dining experiences for friends and visitors to PLATES.

Professional Experience


  • Bouley, NY, NY
  • Restaurant Daniel, NY, NY
  • Ristorante Sadler, Milan, Italy
  • Park Avenue Cafe, New York, N.Y.
  • Nick and Eddie Restaurant, New York, N.Y.
  • Television Food Network, New York, N.Y.

    • Stages in Europe


  • Le Moulin de Mougins Restaurant - Roger Vergé, (France) 2 Michelin Stars
  • Restaurant du Marc Veyrat - L’Auberge de L’Eridan (France) 3 Michelin Stars
  • Ristorante Gualtiero Marchesi - L’Albereta (Italy) 3 Michelin Stars
  • Aubergine Restaurant - Chef Gordon Ramsey (London) 3 Michelin Stars
  • Antica Osteria della Ponte - Milan (Italy) 3 Michelin Stars
  • L’Affriolè - Paris Bistro, Chef Alain Attibard (France)

    • Culinary Education


  • Le Cordon Bleu, Paris, France
         Masters Degree in Culinary Arts in cuisine and pastry
  • Culinary Institute for Foreigners – Barolo, Italy
         Scholarship program in Italian Cuisine
  • China Institute, New York, N.Y.
         Courses in traditional Cantonese Cuisine, Dim Sum preparation and Peking Duck

    • "A blend of Serenity and Urbanity" - Inspired Restaurant Interiors - Westchester Magazine
    Chef Karp Selected National Chef of the Week - Nation's Restaurant News
    "PLATES is terrific!" - Journal News