At age 30, Matthew Zappoli is has already achieved more than most chefs do in their entire career. Born in Brooklyn and raised on the Jersey shore, he first began cooking with his mother, turning out the rustic family-style dishes emblematic of his Italian heritage. At 13, he turned "professional," starting out in a neighborhood pizzeria and working his way into the kitchens of various Italian restaurants, steakhouses and banquet halls. As Zappoli's craft improved, cooking became a passion and he was motivated to make a career of it.

As a student at the prestigious Culinary Institute of America in Hyde Park, NY, Zappoli spent time in the kitchens of Lutèce and La Grenouille, two of New York City's most celebrated restaurants. After graduating with honors in 1998, he headed back to the Big Apple, where he was hired by culinary icon Charlie Palmer and put to work at Palmer's famed flagship restaurant, Aureole. The young chef gained valuable experience at all cooking stations and learned to appreciate the kind of discipline that is essential in kitchens of such caliber. As part of Palmer's team, he was exposed to many great American and international chefs, and cooked alongside Palmer at the James Beard Foundation's Gala Reception honoring its annual awardees.

Demonstrating a commitment and skill level beyond his years, Zappoli was selected by Palmer to work as Sous Chef at his new Dry Creek Kitchen restaurant in the Sonoma wine country in 2001. On his way west, Zappoli trained at the Las Vegas outpost of Aureole, a striking $11 million venue at the Mandalay Bay Hotel. Palmer and his staff were so impressed with his work in Las Vegas that they asked him to stay permanently. Quickly promoted to Executive Sous Chef, Zappoli became responsible for much of the day-to-day operations of the 375-seat restaurant, which continues to receive international acclaim.

Zappoli ran out of room for growth and decided to look for a new venture. This is when he met Sami Ladeki, restaurateur in San Diego, CA. After tasting Zappoli's food for the first time, Sami Ladeki was convinced the young chef would be ideal for his newest venture, Fresh Seafood Restaurant & Bar, in La Jolla. As Executive Chef, Zappoli was responsible for creating a constantly evolving seasonal menu, procuring superlative seafood from the world's richest waters, and managing the entire kitchen staff. At Fresh, Zappoli developed a signature cooking style that takes full advantage of San Diego's coastal location, unrivaled produce, and international culinary traditions. Reflecting the sentiments of his mentor, Charlie Palmer, Zappoli also articulates a clear culinary philosophy. "If you start with the absolute highest quality seafood and best produce, you then have the luxury of allowing those ingredients to stand on their own merit without requiring heavy sauces or other distractions," he says.

Now after being away from his east coast roots, Matthew has finally come back home to be with his family and cook for the people who were around at the very beginning of his culinary career. Zappoli is now the owner of Tre Amici al Piccolo Forno. In August 2004, Zappoli traveled to New York to appear as a featured chef at the James Beard House and was named by Bon Appétit as one of "Five Chefs to Watch" in 2005, and was named "Rising Star Chef", by Restaurant Hospitality, tremendous honors for any chef, and particularly rare for a chef of his age.