If you want to know Radius at its heart, you'll find it here.
We've each traveled very different paths to get here, and found unique opportunities and adventures along the way. Every day Radius is a personal expression of what we've learned, and a continual discovery of what we're becoming as culinarians and hospitality providers.
Matthew Audette is Radius' Chef de Cuisine. As such, he promises to continue the Radius tradition of providing delicious, high-spirited and inventive cuisine.
Growing up on his family's farm in Douglas, Massachusetts, where butchering Thanksgiving turkeys was a family tradition, Matthew was immersed in appreciation for fresh ingredients and home cooking. Never entering a grocery store until he was into his teens, Matthew was fully primed for a culinary career that focused on fresh, local ingredients and sustainable practices. Add disciplined technique and innovation to the mix and a chef is born.
Matthew received his degree from Johnson and Wales in Providence, Rhode Island. After formal training, Matthew began his career in Boston's dining scene at Tremont 647 with Chef/Owner Andy Husbands, graduating to sous chef and later executive chef. He followed with a turn as co-executive chef at Panificio.
Immediately prior to joining Radius, Matthew led the kitchen at Aujourd'hui in the Four Seasons Hotel in Boston. Here, Matthew collaborated on menu design and executed and supervised all kitchen activity for Aujourd'hui, as well as the hotel's additional restaurants and private events.
Now at Radius, Matthew leads the restaurant's kitchen staff in continuing to provide guests with superior cuisine and dining experiences at the four-starred restaurant.
In his spare time, Matthew enjoys the outdoors by playing golf and deep-sea fishing. He currently lives in Brookline, Massachusetts with his wife, Amy.
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