A South Florida native with over 20 years of culinary experience, Chef Matthew Candelaria brings an unpretentious yet meticulous approach to his craft. Before taking the helm at Palm Beach Meats, he was Chef de Cuisine at the acclaimed Oceano Kitchen in Lantana, where he refined his signature style—New American cuisine rooted in classical French technique with bold Caribbean, Spanish and Italian influences.

For Chef Candelaria, everything starts with quality ingredients. From dock-fresh seafood and responsibly sourced meats to produce from local farms, he seeks out the best of the best. His ingredient-driven philosophy aligns seamlessly with Palm Beach Meats’ commitment to showcasing top-tier artisan products.

Over the years, he has worked alongside Michelin-starred and James Beard Award-winning chefs, sharpening his skills in kitchens around the world. But beyond technique, he’s a leader—dedicated to crafting inventive menus and building strong kitchen teams.

Chef Candelaria freshs fresh energy to Palm Beach Meats, rolling out new dishes and curating exclusive tasting menu experiences that showcase vibrant flavors and inventive techniques.