Mathew Unger
About
Mathew’s love of food and cooking started at the age of 9 after taking a cooking class from the Sisters of Notre Dame. Mathew received his BA in business from Missouri State University in Springfield, and, after spending a few years as a stockbroker, he decided to turn his passion for food into a career. He’s taught culinary classes, worked in kitchens at local restaurants, and owned and operated his own restaurant, Mathew’s Kitchen. Mathew is currently the Director of Foodservice at Midwest Petroleum, where he oversees Dottie’s, a truckstop diner in Cuba, Missouri, and develops programs for convenience stores throughout Missouri and Illinois. He lives in St. Louis with his wife, Maggie, and their two children.
Books
Press
A Lowcountry Culinary Love Story – St. Marys Magazine
From bakeries to artisan meat markets and ethnic cafes, to the restaurants of Savannah that have made that city a mecca for foodies, Rebekah delivers, in colorful detail, the uniqueness of each establishment, highlighting the people and the stories behind
Perfect Day Michigan with Amy S. Eckert – American Road
Amy S. Eckert returns with a survey of her new book, Perfect Day Michigan. She shares highlights of destinations across the state in answer to the question: how should we make the most of 24 hours in the Great Lakes
Unique Eats and Eateries of Washington, DC: The Literary Hill – The Hill Rag Magazine
JoAnn Hill takes you on a foodie adventure through D.C. More than just a guide, Hill celebrates the passionate individuals who create D.C.'s unique flavors.