Director of Culinary, Executive Chef: Matthew Dunn

Matthew Dunn, executive chef and director of culinary at Joe’s Crab Shack, is a third-generation native of New Orleans and has been working in restaurants since the age of 16.  Early in his career, he worked at esteemed spots in the Crescent City such as LeRuth’s and Arnaud’s Restaurant. He briefly turned to literature and the arts completing a degree in English literature at the University of New Orleans.

Realizing his passion for cooking, he moved to Providence, R.I., to attend Johnson & Wales University.  He completed his formal culinary education in 1992, and after a brief stint in Europe was hired by the Bristol Hotel Company in Dallas. Through that experience, he became acquainted with the food of Stephan Pyles and was drawn to work for Pyles at Star Canyon. Eventually, he became the Concept Chef for Star Canyon as the restaurant opened in Las Vegas and Austin, making a name for himself as the new star of Star Canyon.

Prior to the closing of Star Canyon in 2002, Dunn went to work for the upscale Texas grocery chain, Central Market.  He worked as executive chef in Plano and helped develop concepts which were implemented throughout the market.

After three years with Central Market, Dunn was contacted again by Pyles, this time to be executive chef of his new, namesake restaurant. During his tenure, the restaurant gained national and local praise. Dallas restaurateurs, Nick Badovinus and Tristan Simon contacted Dunn to head up their local dining hot spot, Hibiscus, where he served as executive chef until 2006.

Recently, Dunn was hired by Joe’s Crab Shack as director of culinary and executive chef for the chain’s 119 stores across the U.S.  Dunn and the Joe’s Crab Shack team are working together to advance the restaurant’s goal of providing customers with the highest-quality menu offerings that are best described as “seafood with an attitude™.”