Matt Poley

Hosted at Herman Miller Showroom

part of a series on Chance

About the speaker

In May of 2009, Matt Poley and Tara Maxey zipped a pasta machine into a backpack and ventured out during off hours of their regular kitchen jobs to set up shop in commercial kitchens around town—basically wherever would have them. Whether from delirium or just a quirky culinary vision, the Lasagna Cupcake™ was born: comfort food to fit the palm of your hand. Catering gigs followed and as work got busier, the two hired friends and called themselves Heirloom LA.

Originally from Clarkston, MI, outside Detroit, Executive Chef/Co-Owner Matt Poley began “catering” at an early age, cooking for friends and family at high school tail-gate parties before football games. In 2004, he moved to Los Angeles, where he was classically trained by Gino Angelini of Angelini Osteria and from there, sent to intern at the two-star restaurant, Vissani, near Orvieto, Italy. Centrally based on a small farm and completely self-contained, this was where Matt learned the value of personally knowing where he sources his ingredients. Matt continues this tradition at Heirloom LA, seeking out small farms and humanely raised livestock for the fresh ingredients in his dishes.

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