Matthew Orlando

I have had the honor of cooking @therestaurantmw twice. I have also had the honor of @ckostow cooking @amassrestaurant . To see what has happened to a restaurant would be an understatement. This has happened to family. So crushed to see this tragedy. Chris and the team redefined what cooking in Napa valley could be. They number of chefs that have been through those doors is incomparable to any other place. They have truly been an inspiration to our industry. Sending lots of love and wishes from your family in Denmark.

Come and get at us next week. This juicy bird Sando becomes a permanent addition starting Tuesday. Along with a few more dirty bits. PS. The bun from @jalmogb is made with Spent brewers grain and supernat from @whitelabscopenhagen . Just because you're dirty, doesn't mean you can't be responsible. #nosuchthingasabyproduct #onlyanotherproduct #dirtybutclean @amassfriedchicken

Duck, Smoked Almond, Pickled and Grilled Elderflower -------- Celeriac Roasted in Hazelnut Pulp and Burnt Hay, Celery Stem Caramel, Confit Duck Leg and Sage Vinaigrette. #amass @amassrestaurant @maximillian.bogenmann

Insane sea trout from @bluelobster.app . This crew is spear heading the next step to not only making sure that our fish are caught using the least impactful fishing methods, but also Insuring that the fishermen are getting top payout outs for what they are working so hard to catch. If you are serious about responsible fishing methods and truly supporting the people doing the actual fishing, then check them out. #amass @amassrestaurant

Last Sunday @dessertkokken and I had a bite @108cph . We are in very uncharted waters as an industry right now. Instead of laying down and waiting to see what happens, @kristianbaumann and the team said "No! We are going to evolve as a restaurant." That evolution is absolutely delicious. Thank you team @108cph . #supportlocalrestaurants

Broth of Green Plums, Wormwood Oil, Fava Beans, Artichokes, Mint, Nasturtiums, Brown Butter. #amass @amassrestaurant

Tomato, Raspberry, Lobster Oil, Garden Fennel Flowers. #amass @amassrestaurant

So, today was our 7th birthday. I made tiramisu for the staff. It's a bit of an obsession. Chasing that perfect tiramisu. As I was making the tiramisu this morning, I thought about writing the standard, I can't believe it's been 7 years blah blah blah. Then I thought about the uncertainty and struggle that so many of my friends and colleagues around the world are going through right now. I don't want to celebrate the fact that we are 7 years old. I want to celebrate the determination and fight that this industry is going through right now. The personality, determination and compassion that I see unraveling all over the world amongst our industry is something that has really touched me personally. It has made me realize that we are all connected as an industry. Probably more than most industries out there. This is what I want to celebrate!!!! Thank you for letting me be part of this journey. It's 1am, so now I am going to eat a piece of this tiramisu, go the bed and probably have night terrors. Big Luv from CPH!!!!!! #hospo #amass

Just another morning at the Orlando's. Sound up!!!!! #HAF @j_b_orlando

Young Peas, Strawberry, Radish, Wild Rose. Pea Shell and Brown Butter Broth #amass @amassrestaurant

Salted Mackerel, Smoked and Dried Shellfish "XO", Charred Summer Cabbages, Preserved Lemon Skin, Cold Pressed Rapeseed Oil, Garden Shoots. #amass @amassrestaurant

New Potatoes, Chewy Egg Yolk, Smoked Turbot Roe, Koji Cured Duck Leg. #amass @amassrestaurant