Field & Fire Breaking Bread Guest Chef Dinner Series #1 - Matt Overdevest

Four-course meal by Chef Matt Overdevest

A bit about Chef Matt:

Matt Overdevest’s culinary career began in 1995 and evolved from necessity into a deep passion for food. After graduating from the Culinary Institute of America in 2000, he worked in renowned kitchens such as Chez Panisse, Bouley Bakery, The American Restaurant and L'Etoile where he refined his skills in fine dining and farm-to-table cuisine. A pivotal experience at Harmony Valley Farm in Wisconsin deepened his connection to the land, influencing his commitment to sustainable sourcing.

Overdevest spent time in New York at Judson Grill and Danube, eventually serving as corporate chef for a luxury appliance distributor. In 2006, he returned to the Midwest as chef at Food Dance in Kalamazoo, and later worked as a private chef, refining his expertise in custom dining experiences.

In 2018, he opened Marcona on Lyon in Grand Rapids, a Mediterranean-inspired restaurant that closed in 2020 due to the pandemic. That same year, Overdevest launched Steadfast Supper Club, which evolved into Steadfast Private Chefs and Marcona Supper Club offering personalized, high-end dining experiences.

Matt remains committed to sustainability, local sourcing, and the art of cooking, continuing to shape memorable dining experiences.

Menu announced 30 days prior to the event. Wine pairing add-on available at check-out. Limited tickets also available in-person at the cafe counter. See you at the table!

Event Venue & Nearby Stays

Field & Fire Cafe, 820 Monroe Avenue Northwest, Grand Rapids, United States

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