Meet Chef
Matthew D’Ambrosi

Executive chef at Mezcalito, channeling his passion
for cooking at Ladle & Leaf this season


We’re on a mission to introduce fresh, innovative seasonal specialties you’ll love. Each season, Ladle & Leaf partners with a Guest Chef – a culinary genius from the local food scene – to create novel dishes for you. This fall, we chose one of San Francisco’s finest: Chef Matthew D’Ambrosi – Executive Chef at Mezcalito, to bring you autumnal, inspired dishes. From soups such as Creamy Cauliflower & Root Vegetable, to his Pear, Blue Cheese & Kale salad, Chef D’Ambrosi pairs healthy ingredients with rich, fall flavors to our seasonal menu.

Born and raised in Marin County, Matthew D’Ambrosi has fond memories of helping his mother prepare dinner each night for his family. When D’Ambrosi was 11 years old his family moved to Yucatan, Mexico where he got his first taste of the industry when he accepted a position at a little beach bar as a kitchen assistant.

D’Ambrosi returned to the Bay Area and studied Culinary Arts & Hospitality at the San Francisco City College while he concurrently worked in the restaurant industry. This allowed him to gain first-hand experience at a young age which guided him in becoming lead line cook at Picco Restaurant in Larkspur. In 2007, D’Ambrosi moved to the South of Spain to accept a position at Aztec Club and returned to San Francisco the following year and served as Sous Chef of Waterbar. D’Ambrosi joined the Andale Management Group in 2016 to open Mezcalito, San Francisco’s only dedicated mezcal bar and restaurant, where he works in tandem with Julio Aguilera, of Michelin-rated El Destilado to execute regionally-inspired, Oaxacan-style small plates. When D’Ambrosi is not in the kitchen, he enjoys traveling, hunting, fishing and staying active by kickboxing and scuba diving.

Join Ladle & Leaf this fall in celebrating this Bay Area native’s take on his culinary favorites. The complexities of each dish will be sure to delight the senses.