Matt Jost, Weber Grill Restaurants

Executive chef Matthew Jost began his culinary career at Kendall College before completing an internship at the Michelin-one star restaurant Everest under chef Jean Joho. He worked for several of Wolfgang Puck’s restaurants, including the San Francisco landmark, Postrio. Returning to Chicago to head the kitchen at Joho’s world-famous Brassiere Jo. He continued to expand his culinary perspective as chef de cuisine at other ground-breaking, iconic restaurants before joining Hyatt Hotels world headquarters in 2006. From there, chef Jost traveled to the East Coast to join the culinary team at the celebrated Blue Duck Tavern at the Park Hyatt Washington, D.C., named one of the “10 Great Hotel Restaurants in the World” by Hotels Magazine. In 2010, he joined Weber Grill Restaurants as their first ever R&D chef, working with fresh, seasonal ingredients to develop recipes for every aspect of Weber Grill Restaurant’s menus. Chef Jost also enjoys teaching grilling classes in grilling techniques. He is a certified executive chef through the American Culinary Federation and a certified BBQ judge through the Kansas City BBQ Society.

Grilling meat to perfection, using science, innovation

Since the Stone Age, creative chefs have refined grilling methods and techniques through trial and error. Today’s product developers add science and insight to create perfect, flame-kissed bites.

January 21, 2015

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Most home grillers already know how to grill; cooking over fire is one of the most basic methods of preparing food.