Phoenix-born Matt Carter graduated the Scottsdale Culinary Institute in 1989. After culinary school, Carter cooked at Scottsdale’s La Chaumiere, where he was immediately smitten with the artistry, demands and disciplines of French gastronomy. His experience there inspired him to pursue additional classical training in Paris, where he took courses at Le Cordon Blue, refined his skills at various restaurants and gained exposure to the world’s finest cuisine.

After opening an eclectic mix of restaurants in the Valley, The Mission, Zinc Bistro and The House Brasserie, Chef Carter is taking on a new venture with partners Brian Raab and Mark Drinkwater simply named Fat Ox. It’s Chef Carter’s modern take on Italian cuisine—where simplicity is the key factor.