Matthew Dolan has been passionately developing his culinary talents since he was fourteen years old.  He received his formal training at the Culinary Institute of America in Hyde Park, New York and credits his work alongside professionals who honored the craft – including many “salty old European chefs” that ran well-organized and disciplined kitchens – as providing him with the fundamentals he needed to excel. 

From New Orleans, New York City, Nantucket Island, and Helsinki, Finland, he has strived to improve his technique while being exposed to a variety of restaurant environments.  Dolan became part of the San Francisco dining scene with a successful run as executive chef at Garibaldi’s on Presidio.  At Twenty Five Lusk, Dolan realized his dream of building his own kitchen, where he continues to deliver inspired cuisine that demonstrates his passion and commitment to excellence.  He is a member of the United States State Department Chef Corps, has been featured at the prestigious James Beard House on two occasions, earned a coveted Michelin Star, and continues to make numerous television and radio appearances here in the San Francisco Bay Area.  In November of 2014, Dolan opened his second restaurant, Tap [415] in San Francisco’s Westfield Centre.

Currently, Dolan also consults on a new restaurant in Sonoma wine country, is building another restaurant in San Francisco, and teaches a quarterly workshop at The San Francisco Cooking School where he also sits on their Board of Advisors.  Realizing his responsibility to the community, Dolan also supports Project Open Hand, the No Kid Hungry campaign, Make-a-Wish Foundation, Kristi Yamaguchi’s Always Dream Foundation, The American Heart Association, The American Cancer Society amongst many other local charities.

The Center for Urban Education on Sustainable Agriculture (CUESA), The Academy of Sciences, Macys, and Bloomingdales also continue to feature Chef Dolan’s live cooking demonstrations.  He also took the main stage during San Francisco’s Eat Drink SF event, and he is the headlining chef presenter for the professional chefs cooking series sponsored by the Golden Gate Restaurant Association.  He is currently finishing his first cookbook which he hopes will bring fish back into the home kitchen and help people prepare delicious and easy meals for themselves and friends, enjoying the local bounty as well as health benefits.  Simply Fish will be out in the spring of 2017.