Born in Toronto, Ontario, Matt Rosen’s interest in the culinary world began at age ten. He started as his mother’s assistant in the kitchen by reading recipes and measuring ingredients. It was not long until he started planning and cooking Friday night family dinners. When asked what his inspiration to cook is, he says, “I have always cooked. I only cook because I love to cook. And the moment I don’t, I will stop.” 

His introduction to the restaurant industry was as a bus boy at the age of 16. Once completing his formal education at the Stratford Chef School, he started work at Herbs Restaurant where he was in charge of pastry. In the years prior to joining SIR Corp, Rosen also worked at Splendido restaurant in Toronto and at Michael Statdlander’s Eigensinn Farm.

In 2009, while working under chef Michael Steh, he was promoted from executive sous chef at reds® bistro & wine bar, to become chef de cuisine at FOUR®. Rosen spent two-and-a-half years in the kitchen at reds before being elevated into his new role at the company’s healthy dining restaurant.

FOUR® is not his first foray into healthy dining, however. In 2003, he helped open a health conscious café in Vancouver called Lunch Box Soup. Rosen loves the challenge of making healthy food taste good. It is all about the “re-invention of healthy food” that keeps him creative and inspired.

Rosen collaborates with SIR Corp. Director of Culinary, Gordon Mackie, who provides culinary leadership for the restaurants FOUR®, Petit Four®, reds® and Far Niente®.

In addition to spending time with his wife, Ilana, and two young kids, Oliver and Maxim, he loves to cook an authentic Southern BBQ. Rosen also hopes to one day retire by opening a diner in a sleepy beach town.