The Blue Ox
The deciding moment in Chef Matt O’Neil’s life was when he discovered his love of food during a semester abroad in Florence, Italy while studying for a political science degree at Bates College in Maine. As he ate his way through Italy he began to understand the role of food as a culture thus triggering the start of a career dedicated to food and spirit. After graduation Matt moved to Martha’s Vineyard to work for Coca Cola in sales and customer service. Soon he found himself dining out often and getting to know chefs and restaurant owners as he would service their accounts. His passion and eagerness to get into the industry grew and grew until finally, through his friend (artist Traeger DiPietro) Matt met Chef Mark Chaput of the prestigious Vineyard Golf Club and accepted a position preparing salads and desserts. Soon thereafter Matt was accepted to the highly acclaimed Culinary Institute of America in Hyde Park, New York. After graduation, Matt worked in award winning Boston restaurants such as Prezza and Copia alongside Chef Anthony Caturano, No. 9 Park and The Butcher Shop with award winning Chef Barbara Lynch amongst other established restaurants. An avid traveler, Matt has spent extensive time in Europe and South America. The Blue Ox is Matt’s expression of upscale casual American cuisine presented in a comfortable and tasteful setting.
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