Matt Jozwiak has been in the food industry for almost all his life. He started as a dishwasher in Kansas and made his way up in the kitchens. He then completed his professional culinary training with Pierre Orsi in Lyon, France, and worked on the culinary teams of a number of notable restaurants around the world, including Auberge de L’ile Barbe in Lyon, Noma in Copenhagen, The NoMad in New York and Eleven Madison Park, where he served as chef de partie at age 27.

After seeing firsthand how much good food from restaurants goes underutilized for about a decade, Matt founded Rethink Food in 2017 with the objective of transforming excess food from restaurants, corporate kitchens, and grocery stores into nutritious meals for communities impacted by food insecurity.

Matt was recognized in Business Insider’s 100 Coolest People in food (2019), Hunter College NYC Food Policy’s 40 Under 40 (2019) and more recently Crain's New York 2021 class of 40 under Forty (2021) and 50 Next Class of 2021 as a Trailblazing Activists pushing for equality, diversity and positive action in gastronomy.