About
At 15, all Matt Moran knew is that he didn't want to be in school anymore. At 22, he had his first restaurant. And now, he has a name synonymous with success and excellence.
Matt opens up about his humble beginnings, the reality of the high-pressure world of professional kitchens, and just how far a desire to work, to learn, to ask the right questions, to trust the right people - and above all to become obsessed - can take you.
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