Matthew Dolan has been passionately developing his culinary talents since he was fourteen years old. He received his formal training at the Culinary Institute of America in Hyde Park. His journey has taken him from the highly acclaimed Café des Artistes in Manhattan to Emeril’s Restaurant in New Orleans, through Europe where he earned a coveted Michelin Star, and then finally finding a home in San Francisco. He published his first cookbook “Simply Fish” in 2017. “I am a cook, my focus is creating the best possible guest experience through our teamwork, determination, and excitement for what we are cooking and serving.”

Chad Bourdon began his career working in kitchens near his family’s home in Massachusetts. Cooking and community were the very essence of his upbringing, and after graduating at the top of his class at the Culinary Institute of America in Hyde Park, New York, he transitioned to the front of the house. Chad has worked with renowned local chefs Mark Franz and Bradley Ogden prior to launching 25 Lusk. He credits his success to understanding the kitchen and ensuring that the whole house works as a team to focus on providing an exceptional guest experience.