Matt Davis is the Kitchen Manager at Iggy's Pub and Grub, where the focus is on elevated, scratch-made pub fare. Matt cut his teeth under Juan Tribianni at the 90's smash hit Mexican Restaurant, Amigos. He then tried his hand at molecular gastronomy under the French chef, Walter Blanc, at the now defunct, Pinkmans.
At Iggy's, Matt makes great use of the restaurants outdoor smoker - he brines and smokes the bacon, pork, and wings used in many of Iggy's menu features. They also make 3 different types of sausages in house, including a smoked chorizo.