Location: 1 beach avenue, dillon beach ca
Inspired by farm + sea, Dillon Beach Coastal Kitchen highlights and celebrates local + seasonasl cuisine. Chef Matt Elias is an advocate for our local food shed, thoughtfully sourcing proteins, produce and products often directly from farmers, ranchers, foragers, and fishermen almost exclusively from Northern California. Our seasonally driven menu highlights the ingredients sourced from Marin and Sonoma Counties.
CHEF MATT ELIAS
Matthew Elias began his cooking career at the age of 15, in a local café located in his hometown of Benicia, CA. He quickly fell in love with the food world, and attended Scottsdale Culinary Institute in Arizona, where he earned a BA in Culinary Arts and Management. Throughout college he worked in high volume resorts and luxury properties, but was deeply inspired and influenced by a small restaurant/farm in Phoenix that he trained at until moving back to California to work at Berkley’s “Eccolo” and San Francisco’s “Bar Jules”.
Moving to Sonoma County in 2010 to work on True Grass Farms organic cattle ranch, he developed knowledge of the other side of the food system and made a deeper connection to the local food shed. During this rural adventure he developed the skills to slaughter, butcher, and make a variety of nose to tail products using the animals he helped raise. After a stint as Executive Chef at Saltwater Oyster Depot in Inverness, in 2017 Matt opened the popular Bodega Food Truck in Petaluma. Matt will bring bright seasonal cooking, sourced via his strong relationships with local producers, and inspiration from the roaring sea to make Dillon Beach Coastal Kitchen a culinary destination.