About Matthew
It appears that Matthew Kline has been living two lives: a professional life and a cooking life.
Cooking has been there from the beginning—first for college roommates, then for family and friends in Chicago, and later in Massachusetts. What began as curiosity became a lifelong practice shaped by exploration, tradition, and the simple pleasure of sharing a meal together.
His professional path has taken a non-culinary direction—through music, media, and education—but it has always informed the way he cooks: with curiosity, creativity, and a commitment to continuous improvement.
A life beyond the kitchen
Matthew’s professional career spans music, media, and education. After studying philosophy and developing a background in classical and jazz piano, he became part of Chicago’s jazz scene, recording his album, Flow, with Bunky Green and Randy Brecker.
He went on to write and produce award-winning multimedia training programs, earning recognition from the CINE Golden Eagle Awards, IFPA CINDY Awards, and other film festivals.
He later founded Kline and Company, focused on quality improvement and statistical process control, and continued his work in technical training and education at a semiconductor company, Brooks Automation, and Massachusetts community colleges.
Always cooking
Cooking has remained constant throughout—shaped by decades of exploration across cuisines, techniques, and traditions over time.
At times, his professional and culinary worlds intersected, including time spent as a line cook at Chris Schlesinger’s East Coast Grill and Barbara Lynch’s Butcher Shop, and in founding Blackbird Pie Company with his sister Sarah.
Whether at home or in a professional kitchen, the focus has always been the same: thoughtful food, shared generously with others.
Matthew lives in the Boston area with his partner Nancy and their dog, Simi.
And he’s still cookin’.
