With over 17 years of experience in the kitchen, Chef Matt Coburn brings bold Southern flavor and global influence to every meal he creates. His culinary career began in Tallahassee, FL, where he trained under CIA alum Chef David Gwynn at Cypress Restaurant. At Cypress, he was taught classic French technique and earned his first Sous Chef title.

After Florida, Matt honed his craft in Houston, TX under James Beard Award winner Chef Chris Shepherd. For over five years, he led teams at multiple concepts and found a deep passion for whole animal butchery, working with local farms, gulf seafood, and live fire cuisine. Most notable was his time spent at Georgia James Steakhouse, where the original "Baller Board" was born.

Now based in Georgia, Matt most recently served as Chef de Cuisine for Hopkins and Company Hospitality, overseeing multiple kitchens under the leadership of James Beard Award winning Chef Linton Hopkins.

Through Coburn’s Cookin’, Matt brings fire, finesse, and flavor directly to your home or event. From intimate plated dinners to show stopping family style feasts, every menu is crafted with care, locality, and love for community.

Serving Metro Atlanta, Athens, GA, and available for travel nationwide.