Matthew Yee is a New York–based chef known for his commitment to sustainable and locally sourced cuisine. A graduate in Food Science and Sustainable Agriculture from the University of Massachusetts Amherst, he began his career managing a university-run organic vegetable farm. He later transitioned into food innovation, working at ripe.io and The Spare Food Co., where he focused on short supply chains and food waste reduction. In the kitchen, he trained at renowned New York restaurants such as Mena and One White Street. In 2022, he was appointed head chef at Farm to People’s first restaurant in Bushwick, Brooklyn, where he designs a thoughtful, seasonal menu that highlights ingredients from over 150 regional farms.
Alongside this, Matthew launched Queenies, a traveling pop-up concept inspired by his Chinese and Jewish heritage—what he calls “Chewish” cuisine. The project allows him to explore deep cultural and emotional connections through food. Today, he continues to lead the kitchen at Farm to People while developing Queenies, affirming his place among New York’s most innovative culinary voices.