Matthew Sramek grew up in the kitchen, learning to cook from his mother and father; he developed a passion for cooking. Matthew graduated high school and went directly to California School of Culinary Arts in Pasadena where he got his formal training, graduating in 2004. Matthew heard amazing things about a café/restaurant and catering company in Guasti Ca. named Saffron’s Catering and Event Services.

Matthew got the opportunity to hone his skills training with Chef David De La Cruz for two years as sous chef of the kitchen. In the summer of 2006 he ventured out. He landed a job at Hotel Bel Air as a tournant. Further refining his training under Chef Douglas Dodd. During this time he competed for Academi Culinaire de France and won the honor of representing the United States in a cuisine and pastry contest against twelve countries held in Paris, France this upcoming October 2008. Summer of 2007 Matthew decided to return to Saffron’s where his creative style would flourish with the opportunity to run his own kitchen. At 23 years old Matthew expresses himself through his creativity with fresh seasonal ingredients. With his Prix Fixe bi weekly changing lunch and monthly changing dinner menus and the ambiance of the Atrium at the Riverside Art Museum Matthew vows to provide a new experience to Saffron’s guests on regular basis.