Chef Matthew Provencher a graduate of the New England Culinary Institute humbly entered his profession at the age of 16 in a local neighborhood fish market, this small peer into the world of restaurant was enough to captivate and develop his craft. In 2003, Chef Provencher had contributed in assisting, developing and serving dinner at the prestigious James Beard House in Manhattan, N.Y.
Chef Provencher has been fortunate to work under award winning chefs, such as, Chef Jean Charles Berruet of Chanticleer in Nantucket, MA, Chef Michael Schlow of Radius in Boston, MA, and Chef Christopher Ward of The Mercury Grill in Plano, TX. Provencher draws inspiration from the chefs he has worked with in the past, as well as from rigorous study of books, ingredients, films, and philosophy.
Today he continues to both transform and elevate standards of dining experience by responsibly sourcing farm fresh foods. He donates his time to the local Chef’s Collaborative and Share Our Strengths No Kid Hungry campaign and the NH Food Bank.
With over 20 years of culinary experience, coupled with an excitement for his craft, creative and artistic talent and his strong leadership roles, Chef Matthew Provencher leads the culinary operations at The Foundry in Manchester, NH. His secrets to managing a successful kitchen are teamwork, passion, dedication, knowledge and respect