My name is Matthew Maiara, born in Staten Island, New York to parents who both loved food and restaurants and living life with the inspiration food all around. We never had an event that didn’t include food in some way shape or form.  I remember my sister’s confirmation back in the 70’s.  We had one of, or maybe even the first   6-foot hero.

My Father attended hotel restaurant management school and aspired to be a restaurant owner, but as life goes, he ended up taking over the family business, Utica Iron Works inc.  Back in the 1950’s life was very different than it is today and when family called you listened and my Fathers dreams of the food industry was put on hold.

My mother a foodie herself, was an early follower of Julia Child and James Beard.  Common names in our household.

As a young child growing up in New York, I was introduced to many different foods, of all nationalities.  Working with my Dad in Brooklyn, we had Jewish, Italian, Jamaican, West Indian and of course the Brooklyn Terminal Market.  In 1985 I joined the Navy, just 18 years old out of high school, I set out to see the world.  I was stationed in San Diego, California.  On weekends, me and some of my shipmates would ride down to Tijuana, Rosarita, Ensenada, and Cabo San Lucas (before it was a Spring break destination) and a new view on cooking and life and living was born there.   They were so free and food was a passion and I knew I would have a career as a chef when my tour in the Navy was finished.  Then came the Gulf war.  When I returned home from the Navy in 1991, I studied culinary arts at the CIA, Culinary Institute of America in Hyde Park, New York.  It was an amazing experience and one of the best times of my life.  Hungry for more knowledge of food and gastronomy.  Learning every technique and studying under some wonderfully talented chefs was the experience of a lifetime.

After the CIA I worked in many well-known establishments such as The Albany Marriot, the original Angelo and Maxi’s and El Ballroom to name a few.

Throughout the years, I have tried many techniques in cooking.  One of my favorite pastimes is the backyard pizza oven.  We have had many pizza parties in which all the kids, and grown ups too, make their own pizza.  Its always a hit with guests and they can’t wait until the next time we fire up the oven.

Some of my more memorable adventures include our Desmond Family Reunion, held in Orient Point, Long Island, NY.  For many years we would make the trip to the last exit in Long Island and make a wide variety of “beach cuisine”, which included a Lobster Boil, Seafood Newburg and the family favorite “chocolate fondue”.  All for about 60 family members.

Food is what’s on our mind most of the day Grocery shopping, deli’s, take out, order in, food is everywhere; it’s what makes us happy.  When we plan a party one of the first things you decide on is the menu.  Holidays, birthdays special occasions (like Valentine’s Day), revolve around food because it makes us feel good, so enjoy family, food and fun and never go to bed hungry.