Matt Deckard began his culinary career in 1992 in Harrisburg, Pennsylvania at Chi CHiS, a very popular Mexican restaurant. Deckard worked his way up in the kitchen throughout high school and then attended the Harrisburg College of Culinary Arts. In 1998 he traveled to Charleston, South Carolina where he learned the basics of Southern cookery. Deckard has worked in several well-known establishments including Stoney River Steakhouse and Grill, Garrison’s Broiler and Tap and Cypress Street Pint and Plate. Deckard began as the executive chef at Glenn’s Kitchen in January 2015. In his free time, he enjoys fishing, baseball and running.