Ignacio Mattos is the chef and founder of Mattos Hospitality, which comprises the quintessential New York restaurants estela, Altro Paradiso, and Lodi. Since moving to Manhattan nearly two decades ago, the Uruguayan-born chef has developed a bold style marked by deceptive simplicity, and built a reputation for creating elegant spaces that capture the energy of their city. Estela, Mattos' first restaurant, holds a Michelin star. Flora Bar, his beloved Upper East Side project, opened in 2017 as the flagship restaurant of The Met Breuer and went on to enjoy a wildly successful run until the museum closed in 2020.

Jason Pfeifer grew up in North Carolina fascinated by flora and fauna, taking regular hikes along the Appalachian Trail. His interest in wild ingredients and the craft of cooking deepened in his late teens while overseeing an organic farm and inn in Hot Springs, NC. Jason went on to earn a degree from The Culinary Institute of America, serve as a chef de partie at Per Se, and lead the kitchens at Danny Meyer's Maialino and Manhatta before joining Mattos Hospitality in 2021.

Vinny grew up in small towns where food was always at the center of family and community. His interests in celebrating all walks of life through a shared meal pushed him naturally to the culinary field. Vinny pursued an accounting degree as an undergrad, but spent his nights working in kitchens, where he met a mentor who guided him towards attending culinary school at the Culinary Institute of America. After culinary school, Vinny went on to work in the kitchens of 3 Michelin Starred Jean Georges, Michelin Starred Agern, and Danny Meyer’s Manhatta. Vinny ultimately joined Mattos Hospitality in 2021 to run the kitchens of Corner Bar and Swan Room.Vinny is now in the role of Culinary Director overseeing the culinary operations of Estela, Altro Paradiso, and Lodi.

Holidays spent in the kitchen with his mother sparked a passion for food and hospitality within Max. He studied hospitality at Cornell University, and has been learning from different mentors in restaurants since the age of fourteen. He went from smashing burger patties at Shake Shack in high school to a career in fine dining at Eleven Madison Park, and ultimately as the Assistant General Manager at Carbone with Major Food Group. He brings his experiences to the Mattos Hospitality team to support existing operations and facilitate new growth.

Franz developed a taste for the culinary world at a young age watching his father host parties and dinners every week for family and friends. His father instilled in him the understanding and importance of organic farming and using quality ingredients from his vast home garden. In his younger years, Franz wanted to be a chef, but later developed an interest in spirits, wine and cocktails. In New York, Franz has built and run beverage programs in a multitude of hospitality spaces from hotels and lounges to nightclubs and cocktail bars. He spent many years developing properties with Gerber Group, and most recently Standard Hotels. He brings his talents to the Mattos Hospitality team to help build out its impressive beverage program.

Born in the Dominican Republic and raised in New York City, Jessika Campos pursued and earned a degree in business, during which time she developed a strong interest in the field of accounting. She has spent the better part of the last decade pursuing this passion in the hospitality context—first with the Tao Group as Income Auditor, and now with Mattos Hospitality as Staff Accountant.