About

Our Philosophy

To design each course to highlight the essence of the ingredients, deftly blending flavors to achieve a perfectly balanced dish paired with exquisite wine.

What a wonderful lunch – everything was just perfect. The food was wonderful and the service down to earth and friendly.”

Evelyn

A Little History

In 2002 Matt and Yvette opened their first restaurant, The Supper Club.

Since then, the Supper Club restaurant has brought people together to celebrate delicious cuisine. Weekend dinners enjoy a prix-fixe, seven-course menu that is skillfully paired with splendid wine. Guests are delighted with artfully presented courses in menus that were often playful, even though Matt, the head chef, is always serious about food.

In 2010, the Woolstons opened a second restaurant Matteo’s Pizza & Bistro and the Matteo’s Cellar wine shop. Two years later the decision was made to close the Supper Club restaurant and focus on expanding the catering side. This was a timely move as Supper Club was asked to be the exclusive caterer for the Crocker Art Museum, as well as the operator of the museum cafe shortly afterward. Another adventure began. With Matt’s dedication to quality and onsite preparation, his catering is unrivaled.

From the kitchen to the office, members of the Supper Club team have one thing in common: passion for delicious food and flawless events. It’s this passion that drives us to create outstanding food and elegant events.

So the event was fabulous! Food was simply outrageously good and my friends are all still buzzing about how special the meal was. Lovely service and divine menu – the team was really great, always a totally professional and friendly staff and I am once again just thrilled with Supper Club.

Debbie

Matt Woolston

Owner & Head Chef

Matt Woolston has been inspiring the food scene for over 20 years. He began honing his culinary skills during his twelve years as the Executive Chef for David Berkley’s, Purveyor of Fine Foods and Wine and wine consultant to the White house.

At Berkley’s, Matt’s innovative culinary style took shape. He was able to indulge his passion for new flavor combinations and international cuisines, and with an abundance of local and exotic ingredients at his disposal, Matt’s creativity blossomed. Matt also benefited from Berkley’s extensive wine knowledge and sophisticated cellar, developing his ability to pair his courses with a wine that not only complements the food, but enhances it. Matt created enticing dishes that earned David Berkley’s a Four Star rating.

Matt’s love of cooking began early. While still in high school he owned and operated a popular food booth at local food festivals. He’s come a long way since those days, but he still brings the same boyish enthusiasm and energy to his cooking.