Executive Chef Matt Drummond started his career in the kitchen working as a dishwasher at age 12 (don’t tell child services) at his godfather’s pizza shop in his hometown of Williamstown, Massachusetts. After climbing the ranks to food prep, then busser, line cook, and eventually Junior Sous Chef in his tiny Western Mass town, Matt knew he wanted to pursue a culinary career and enrolled in Johnson & Wales University after he graduated from high school. During his time at Johnson & Wales Matt headed up the kitchen at the Dunkin Donuts center where he built skills as a leader and realized the importance of teamwork in the kitchen. After graduating Matt went on to build his career in some of Boston’s most prominent kitchens including spending five years at The Colonnade Hotel and on-site restaurant Brasserie Jo where he was Sous Chef and later Chef de Cuisine, and Executive Chef at Temple Bar in Porter Square.
Matt believes that keeping the fun Loco culture alive in the back of the house transfers to the guest experience. His passion for Latin American food led him to the Southie taco joint he now calls home, where he’s excited about creating dishes that appeal to people of all ages, where he works to maintain a menu balance between tacos and oysters – that is constantly surprising guests.
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