Matt is a food writer and has written for Travel + Leisure, Bon Appétit, Food & Wine, GQ, and The New York Times. With his brother Ted, they were on-air commentators on Unique Eats on the Cooking Channel. He is the co-author of four books, which have won six IACP and James Beard awards combined, and his latest is "Hotbox: Inside Catering, the Food World's Riskiest Business."