Executive Chef, Southerly
Matt Martindale discovered a passion for the art of cooking as a teenager. Growing up in Charlotte, N.C., Martindale began his culinary education at South Mecklenburg High School, where he earned the outstanding achievement award in culinary arts. After high school, he enrolled in culinary school at CPCC in Charlotte, but after two semesters transferred to Johnson and Wales University in Charleston.
Chef Martindale’s culinary career began in Charlotte at the age of 15 at Trio Restaurant, where he learned what it takes to work in a professional kitchen. While attending Johnson and Wales, Martindale worked at Meritage in Charleston and moved through the ranks of the kitchen. He also assisted in the opening of two additional restaurants. Martindale joined Southerly in July of 2013 and was part of the restaurant’s opening team. He was promoted from Chef de Cuisine to Executive Chef in June of 2015.
Chef Martindale is inspired by the local and regional southern cuisine. His talents reside in utilizing fresh ingredients from the farm, sea, and range and preparing them simply. He enjoys eating foods from different cultures (he lists his absolute favorites as Indian or Thai). At home he is a grill master, either cooking burgers and hotdogs or smoking large pieces of meat.
When not in the kitchen, Martindale enjoys fishing with his son Irie at the Pitt Street Bridge, catching a live music show, or relaxing on Sullivan’s Island. He resides in Mount Pleasant.