CHEF MATT ABDOO

Executive Chef Matt Abdoo has been obsessed with culinary perfection since childhood. He has turned his lifetime passion into a career arc spanning pastry, fine dining, and now award-winning barbecue, putting New York City on the map in the highly competitive field long dominated by the South. As co-owner of Pig Beach Barbecue, Abdoo has elevated the art of barbecue without sacrificing any of the delicious and casual decadence that defines the cuisine. Through his numerous television appearances, notably on the Today Show, Abdoo built a reputation as a straight-talking chef who de-mystifies cooking and empowers everyone to step into the kitchen

“There are no bad cooks; they are just inexperienced’” says Abdoo. “Anybody can learn to do it. It just takes time and practice. Seasoning is critical to making everything taste good. What differentiates home cooks from professional chefs is that we understand how flavors interact. To elevate a dish, we maximize flavor profiles like salt, sweet, acids, sour, and bitter. Professional chefs put more salt on things, which home cooks avoid. Don’t be scared, but you must taste it along the way. You can always add it but cannot remove it once it’s in your cooking.”

FOOD IS LOVE
Abdoo shares, “I love simple food. It doesn’t have to be complex to be delicious. When I go out to a restaurant of my choosing, I am on the quest for the best pizza, amazing juicy burger, or buffalo wings, but it has to be spectacular. My perfect snack is a mouth-watering grilled cheese consisting of beautiful white bread with a great crust because the crunch is everything. Layer in multiple pieces of cheese; I prefer cheddar, American, and gruyere, then go heavy on the butter.”

Growing up in upstate Utica, Abdoo comes from a large family, half Italian and half Lebanese, both cultures with rich culinary roots. He started rolling meatballs with his grandmother, who used to say, “Food is the best representation of love.” Before long, Abdoo was preparing cheesecakes and baking enthusiastically, eventually landing a bakery job in high school. But, he says, “I knew I wanted to be a chef when the Food Network became popular in the early nineties. I always watched cooking shows if I was home sick from school.” 

He loved watching Yan Can Cook and the Galloping Gourmet, and for him Justin Wilson, Emeril Lagasse, Mario Batali, and Lidia Bastianich were superstars. They were living his dream to get people excited about food and the art of crafting it. 

He fully credits his parents for their love and support of him in pursuing his dreams while simultaneously impressing upon him the importance of education. He attended the Culinary Institute of America, and his skills landed him a series of internships before working his way into New York City fine dining, taking a position at the esteemed Del Posto. While there, he met Rob Shawger, his now business partner, who turned Abdoo on to the possibility of taking a route toward barbecue. They began entering and winning several barbecue competitions around New York City and Long Island. Finally, Shawger suggested that they enter Memphis in May, one of the biggest barbecue competitions in the country and one that gives the winners instant credibility. “Our initial year, we won first place in poultry and second place in the whole hog, which the South has always dominated, says Abdoo. “When we won, the crowd went silent to hear that a team from New York City had placed first. That didn’t just happen. In 2015 we opened Pig Beach as a pop-up in Brooklyn. The reception was overwhelming, and we were invited back in 2016 when I left Del Posto to focus on launching Pig Beach permanently. The business has grown to three locations, with a new one in Louisville slated to open just before the Kentucky Derby in May.

EVERYONE CAN COOK
Abdoo champions everyone to try their hand at cooking and says that the essential ingredients in anyone’s kitchen are high-quality extra virgin olive oil, balsamic vinegar, and kosher salt. “Growing up constantly around Italian cuisine, I always have great olive oil on hand—some to cook with and others as a finishing oil.”

The chef told us that “balsamic vinegars range in price. The best come from Modena, Italy. They add incredible flavor to even the simplest dish. Kosher salt to cook with and Maldon salt for just the right finish. Also, the most important tip for preparing meats is to use a digital thermometer to determine when your meat has reached the right temperature for your desired outcome.” Take heed.

For more information on Matt Abdoo and Pig Beach, visit pigbeachnyc.com