Chef Matthew Accarrino

Semi-Finalist, James Beard Foundation Awards "Best Chef: West", 2015

"Best New Chef" Food & Wine Magazine, 2014

Executive Chef, SPQR, San Francisco, CA

A Michelin Starred Restaurant, 2013 thru 2015

Matthew Accarrino is the nationally recognized chef of SPQR in San Francisco, CA. Born in the Midwest and raised on the east coast, he moved west to California in 2007. His unique culinary style draws inspiration from his Italian heritage, personal experiences and classical training with some of America’s best chefs. Coupled with the embrace of the bounty of opportunities California ingredients present and a strong belief in direct sourcing, producing, even playing a role in the creation of his own ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from publications such as: Food&Wine, Bon Appetit, Saveur, Wall Street Journal, Food Arts, Plate, New York Times, The San Francisco Chronicle, 7X7 and SF Magazine.

Under his direction, the restaurant was recognized with a Michelin star in the 2013 and 2014 guides. Since his arrival, Accarrino has been named Star Chefs “2010 Rising Star” for his “innovative vision, finesse, and deeply satisfying cuisine,” and in 2011 he took top honors at San Francisco’s Cochon 555 competition. Accarrino has been nominated three consecutive times by the James Beard Foundation as a semi-finalist for “Best Chef: West.” Food & Wine Magazine named him “People’s Best Chef California” in 2013 and editorially selected him to for the prestigious “Best New Chef” award in 2014. Accarrino co-authored and released his first book, published by Ten Speed Press, SPQR: Modern Italian Food and Wine, in October 2012.

SPQR is a Northern California restaurant inspired by Italian cuisine and wine. An acronym for Senatus Populusque Romanus, SPQR translates to "The People and Senate of Rome" - the emblem of the Roman Empire. While Chef Accarrino's innovative vision, polished technique and gratifying cuisine has led the restaurant to recognition from Michelin, James Beard Foundation and countless other accolades what remains with each dining experience is a heartfelt, bespoke meal that will transport you to the Italian countryside.

The Box from Chef Matthew Accarino

Featuring his favorite American-Made Artisan Ingredients, Chef Accarino introduces you to products that he uses in his own restaurant. Through his carefully crafted menu, you will master the perfect holiday feast.

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