Chef Mat Nugent has a Bachelors in Culinary Arts Management from the prestigious Culinary Institute of America in Hyde Park, NY and believes in a style of food that incorporates a 'Go Texan' attitude! Chef Mat believes that Texan Cuisine is more than chicken fried steak. Although he enjoys that too! The food at Bin 303 strives to showcase our purveyors and the passion for doing what we love for a living. If it is grown and fresh in Texas Chef Mat will showcase it on his menu!
Chef Mat’s flavors and ingredients will be more influenced by the way Texans like to eat; and if you’re not from Texas, well; we won’t hold that against you and hope you will love the food too! A range of flavors are shown on our menu and products in season will always be showcased.
We will always work to be understood while also considering what matters most to our clients. Chef Mat hopes his passion for family and food will make this dream a place of many memories for everyone who dines at Bin 303. Our desire is to not only create 'Fine Texan Cuisine' but brand it as well. All the while knowing that this could never be possible without the passion each purveyor has for what they do!
Chef Mat was recently featured in Lakeside Living Magazine. A copy of the article written by Pamela Hammonds can be found below.
Meet The Chef
by Pamela Hammonds
You could say Chef Mat Nugent was born to cook. As a young Amarillo boy, he developed a sophisticated palate at his mother's as she taught French cooking classes. He later moved to Austin and worked for Roy Yamaguchi, whose Hawaiian Fusion restaurants are world-famous. Mat left Texas for a time to study and absorb a more diverse food culture, acquiring a Bachelor's in Culinary Arts Management from the prestigious Culinary Institute of America in Hyde Park, New York. During his studies he immersed himself in the California Bay area to learn about the wine country and agriculture and also externed with Cafe Pacific in Dallas.
After completing his degree he returned to Dallas and worked for Consilient Restaurant Group, starting at Hibiscus and then later serving as Sous Chef at Cuba Libre before starting Bin 303. Although his selections are inspired by both his personal and professional influences, the dishes he selects for Bin 303's menu reflect the flavor and heritage of Texas. By preparing seasonal menus and rotating the wine, beer and cocktail selections, Mat hopes his passion for food and family keeps Bin 303 customers coming back for more.