Chef Matthew Accarrino of SPQR - Biography

San Francisco, CA

September 2015

Born in the Midwest and raised on the East Coast, Matt Accarrino spent his early years scouring the lower rungs of the Jersey restaurant scene, washing dishes, prepping ingredients, and learning the ropes. Humble work, sure, but Accarrino had his sights set high.

That may be why, in addition to attending the Culinary Institute of America, Accarrino earned a B.A. in Hospitality Management from Fairleigh Dickinson University. It’s certainly why he traveled to Italy to work at Michelin-starred Antonello Colonna. Back in the United States, Accarrino worked his way through Metrazure, Oceana, and Per Se, where he was recruited to be opening sous chef. A meeting with Tom Colicchio in late 2005 found Accarrino in the heart of the Craft empire, an influential post which also eventually took him to the West Coast.

Taking the helm at SPQR, Accarrino brought years of technical acumen and respect for product, craft, and heritage that continues to define his cuisine. Amidst the (inevitable, and adoring) national coverage, Accarrino took top honors at San Francisco’s Cochon 555, was named a 2010 StarChefs San Francisco Rising Star, and earned Food & Wine’s “Best New Chef” in 2014. His team has earned a Michelin star for SPQR two years in a row, and Accarrino (somehow) found time to write his first book, SPQR: Modern Italian Food and Wine in 2012.