Brooklyn-native Matt Fisher began his live-fire cooking apprenticeship more than 20 years ago after his first taste of ribs that had been cooked on a homemade, split-oil drum pit. After that life changing eating experience, Matt began traveling the country, eating and studying the craft of authentic pit barbecue.
Since then he has served his food to presidents and celebrities and consulted on BBQ restaurant openings, participated multiple times in New York City's Big Apple BBQ Block Party, The Brooklyn Brewery Pigfest, Meatopia and multiple BBQ Competitions. In 2010, Matt was one of the chefs invited to cook at the prestigious James Beard House.
Transitioning to brick and mortar, Matt was an integral part of the development and opening team for Wildwood Barbeque, one of B.R. Guest Hospitality Group's restaurants. While there, he developed many of the restaurant's signature recipes and served as Pitmaster and Sous Chef for this 225-seat restaurant on Park Avenue South in New York City.
He next went to work as Pitmaster and Kitchen Manager at 7-time-world-champion Pitmaster, Chef Paul Kirk's RUB BBQ (Righteous Urban Barbecue) in the New York City flagship restaurant. During his 3 years at RUB, he undertook additional Pitmaster and Chef duties for the first franchise location of RUB BBQ in East Meadow, Long Island, which opened in 2011.
Now Matt is Pitmaster of Fletcher’s Brooklyn Barbecue, the brick and mortar culmination of he and owner Bill Fletcher’s efforts to bring a distinctly Brooklyn style of traditional American barbecue to the masses.