Matt Carter

Arizona-native Matt Carter graduated from the Scottsdale Culinary Institute in 1989. After culinary school, Carter joined the skilled chefs at Scottsdale's La Chaumiere, where he was immediately captured by the artistry, demands and disciplines of French gastronomy. His experience there inspired a move to France, where he refined his skills and gained exposure to the world’s finest cuisine.

Upon returning to Arizona in 1992, Carter worked his way through various roles, until ultimately earning the title of Executive Chef at Michael’s at the Citadel in 1998. It was after two and a half years at Michael’s that Carter was invited by Terry Ellisor to open Zinc Bistro, where Carter became an owner, as well as the Executive Chef. Carter’s menus at Zinc Bistro reflect an eye for innovation, tempered with a deep respect for the underlying traditions of the French bistro.

Although Carter cooks French classics for a living, he has a weakness for the tacos al pastor at Phoenix’s Tacos Jalisco, and admits “I do have a thing for tacos.” Carter jokes that someday “I might just have to open a taco shop to support my habit.”