Born and raised in Denver, Matt Selby's kitchen odyssey began in Bennigan's kitchens, where he served up burgers and cheese sticks. After a five-year stint at Bennigan's, he was given the opportunity to work under two of his greatest influences, Tim Anderson and Jimmy Schmidt, at The Rattlesnake Grill in Denver. It was here that Matt chose to dedicate his professional life to food.

After the Rattlesnake, Matt joined the team of one of the nation's most respected restaurateurs, Mel Master. Stints at Mel's, Starfish and Bruno's eventually led to his first executive chef position at Mel's Top Hat. It was while at Top Hat that Matt learned of a position at the soon-to-open Vesta Dipping Grill. He accepted a sous chef position and after two months was promoted to executive chef. Thus began a story of success for Matt and Vesta. After only a year in business, Vesta was receiving incredible reviews, and Matt's reputation as one of Denver's best new chefs was growing. Perhaps one of the most gratifying highlights in his career was an invitation to represent Denver at the James Beard House in New York City in 2005.

Ten years after starting at Vesta, Matt took on another challenge, opening Steuben's with the team and partnership he had built at Vesta. While Vesta allows Matt to cook with his mind, Steuben's regional American menu has allowed him to get back to his roots and cook with his heart.

Matt continues to focus on keeping Vesta at the top of Denver's dining scene and on doing his part to bring further positive attention to Denver. He regularly contributes his time to projects benefiting a variety of local charities, including Vesta's annual "Small Plates for the Spot," Culinary Conversations (which he co-chairs for the Liver Foundation), Too Many Chefs in the Kitchen (benefiting The Children's Hospital), ten years with Share Our Strength's Taste of the Nation®, Chef's Up Front (for Share Our Strength's Operation Frontline®) and Dining Out for Life, to name a few. Matt also teaches regularly at The Seasoned Chef, as well as at Mise en Place cooking schools.

"Seattle Fish Company has a respected and expansive tenure here in the Rocky Mountain Region. With more than 90 years' experience in the seafood industry, the company has established itself as an industry veteran, community partner and a leader in sustainability practices in the seafood industry. As a Denver native and long-time restaurateur, it's great to work with a company that has such deep roots in the area and fully understands this market. It has also been a pleasure working with Scott Richardson over the years. Scott has set the standard we hold our purveyors to in business due to his commitment to our community activities and to us. He has truly become a part of the Vesta/Steuben's family." - Matt Selby, Executive Chef of Vesta Dipping Grill and Steuben's