Matt Weinstein

Executive Chef

ONE Midtown Kitchen

Atlanta

“I’ve always loved working with my hands,” says Matt Weinstein, executive chef at ONE Midtown Kitchen. Fortunately, the jobs he tried along the way – plumber, auto mechanic, carpenter – didn’t pan out.

Starting at 15 as a busboy and dishwasher at a family-owned restaurant, the 30-year-old Virginia native soon got his first opportunity as a short-order line cook. “The owner showed me how cooking could be fun,” recalls Weinstein, “and an outlet for working with my hands.”

It didn’t take long for that outlet to become a calling. By 2009. Weinstein had his associates degree from the Culinary Institute of America and was back in the metro D.C. area, joining the staff at 701. The next stop was a three-year stint in Maryland under the eye of Top Chef finalist Bryan Voltaggio.

“I learned a lot about technique as well as a general love of cooking and presentation from Bryan,” Weinstein says. But his move to Atlanta as sous chef under Tyler Williams at Woodfire Grill broadened his horizons.

“Tyler showed me the creative side and the cultural diversity found in different cuisines,” says Weinstein. “He opened up that whole world of cooking.”

Diners can taste those influences on Weinstein’s menus today. “I would call my style Modern American with cultural influences,” he says. “I love Indian and Mediterranean food, and I pull from that when I’m looking for inspiration.”

Since the “co” was dropped from his title in 2016, Weinstein’s offerings at ONE Midtown Kitchen now include Sunday brunch and a weekly five-course tasting menu with wine pairings for six.

Next up for Weinstein is bringing Concentrics Restaurants’ Golden Brown & Delicious concept to life at the new Mercedes-Benz Stadium as consulting chef. “The food is what I would want at a stadium,” he says. “Something fried, a sandwich, American beer.” One twist? Falcon’s fans will get their Dirty Bird fries with jerk chicken gravy – not your typical stadium fare.

While Weinstein clearly understands what his guests want – whether it’s a corn dog or a delicate seafood entrée – he welcomes the challenge of changing trends.

“I think guests today are more health conscious, and they’re looking for a value-driven meal with good local ingredients.” And he’ll do it all with those talented hands. – NW