Semi-Finalist, James Beard Foundation Awards "Best Chef: West", 2015
"Best New Chef" Food & Wine Magazine, 2014
Executive Chef, SPQR, San Francisco, CA
A Michelin Starred Restaurant, 2013 thru Present
Originally Featured December 2015
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The Artisan Ingredients
The Signature Recipes
About Chef Accarrino
Matthew Accarrino is the nationally recognized chef of SPQR in San Francisco, CA. Born in the Midwest and raised on the east coast, he moved west to California in 2007. His unique culinary style draws inspiration from his Italian heritage, personal experiences and classical training with some of America’s best chefs. Coupled with the embrace of the bounty of opportunities California ingredients present and a strong belief in direct sourcing, producing, even playing a role in the creation of his own ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from publications such as Food&Wine, Bon Appetit, Saveur, Wall Street Journal, Food Arts, Plate, New York Times, The San Francisco Chronicle, 7X7 and SF Magazine. Under his direction, the restaurant was recognized with a Michelin star in the 2013 and 2014 guides. Since his arrival, Accarrino has been named a Star Chefs “2010 Rising Star” for his “innovative vision, finesse, and deeply satisfying cuisine,” and in 2011 he took top honors at San Francisco’s Cochon 555 competition. Accarrino has been nominated three consecutive times by the James Beard Foundation as a semi-finalist for “Best Chef: West.” Food & Wine Magazine named him “People’s Best Chef California” in 2013 and editorially selected him to for the prestigious “Best New Chef” award in 2014. Accarrino co-authored and released his first book, published by Ten Speed Press, SPQR: Modern Italian Food and Wine, in October 2012.