ABOUT

Service Entrance:

Through the walk-in and into the world beyond.

Hi, I’m Matt Sadownick — a chef by training, a seafood obsessive by nature, and someone who believes that good food starts with care, craft, and real connection. I spent years cooking in some of New York City’s most respected kitchens before moving into sourcing and distribution, where I now help chefs, restaurants, and home cooks find truly exceptional ingredients.

Today, I lead Business Development at Down East Seafood, a Chef’s Warehouse company, where I focus on bringing fresh, sustainable seafood to people who value quality — whether they’re running a busy kitchen or planning dinner at home. My goal is simple: make it easier (and more fun) to eat really well.

A few things about me:

• I trained at the Culinary Institute of America and cooked at Gramercy Tavern, Union Square Cafe, and The Met
• I’ve helped source for museums, private clubs, and ingredient-driven restaurants — and previously worked with the team at D’Artagnan
• I believe oysters are the world’s most honest luxury — especially in New Orleans or Portland, Maine
• I’ll talk to anyone about cold-fermented pickles
• I live in New York City, but good food takes me wherever it wants

If you’re curious about where your food comes from and how it’s made, you’re in the right place.