Team

About our Restaurant

Pyre Provisions is a wood fire restaurant, inspired by Chef Jeff Mattia and his journey throughout southern kitchens. All of Pyre's food and beverage is celebrated through fire. Wood-fired cooking is brought to life with smoked and wood-grilled techniques.

Our Team

JOSH MATTIA

JOSH MATTIA

Role: Restaurant Manager

Hospitality has always been a part of Josh Mattia's life. Growing up, he always respected his father, chef Jeff Mattia, and admired his passion for the culinary arts and the restaurant industry. After finishing high school in Windsor, Connecticut, gaining experience in the restaurant industry was a natural next step.

Today, with almost a decade of restaurant experience, Josh has worked almost every position in the front of house – many of those positions under renowned Louisiana chefs. Since becoming front of house management in 2018, Josh has lived by the adage, "if serving is beneath you, then leadership is beyond you" – an approach that he will bring to Pyre Provisions. He's a hands on manager that strives to create an experience for every guest.

In his spare time, he enjoys NFL and SEC football (Who Dat!), which he watches sparingly as he spends time with his fiancée and their newborn son.

JUSTIN CAMERON

JUSTIN CAMERON

Role: Chef de Cuisine

Justin Cameron started his professional culinary career cooking in some of the most coveted kitchens in the South, including two James Beard-award winners. A Mississippi native and graduate of the University of Mississippi, he relocated to Austin, Texas to attend culinary school at the Texas Culinary Academy. Upon graduation in 2010, Cameron moved to New Orleans to start his career in the culinary arts.

Passionate about Southern food and culture, he began working at New Orleans' Restaurant August in 2011 under chef John Besh. After mastering all stations, he was promoted to sous chef and, ultimately, executive sous chef. After 5 successful years at August, he joined the Besh team in its expansion to Nashville to run the culinary programming at The Thompson Hotel. During this time, Cameron also consulted on the re-opening of the Pontchatrain Hotel in New Orleans. In April 2016, Besh's culinary concepts within the Thompson Hotel, including Marsh House where Cameron was Chef de Cuisine.

Missing home, Cameron returned to New Orleans in 2017 to work as a chef on seasonal small vessel cruise ships, where he was in charge of the culinary program for up to 12 guests and 6 crew members. In fall 2019, he joined the opening team at Pyre Provisions in Covington, Louisiana as Chef de Cuisine under veteran chef Jeff Mattia.

JEFF MATTIA

JEFF MATTIA

Role: Chef / Partner

Chef Jeff Mattia's 25 years of professional culinary experience is product of a life of interest in food and cooking. Born and raised in Hartford, Connecticut, Mattia began helping his mom cook when he was only 2 years old – it's been his passion ever since. His lifetime of interest in the culinary arts – both personally and professionally – have given Mattia a diverse and broad view of hospitality that influence his guest's experiences at Pyre Provisions.

Mattia proudly served in the United States Marine Corps from 1995-1999 where he cooked for 1,000-5,000 troops every day on board US Navy vessels and in the field. During his service, he requested deployment wanting to serve his country. During his deployment, he experienced the food and cultures of 26 countries before his honorable discharge as a Corporal in Charge of a Field Mess Operation with 24th MEU.

After his service, Mattia enrolled at Johnson & Wales University in Rhode Island, graduating with a Bachelor's Degree in the Culinary Arts in 2003. Following graduation, he gained experience as the Sous Chef at Todd English's Tuscany, where he stayed for three years before joining Tom Colicchio's team as Chef de Cuisine opening the 3rd location of Craftsteak. After two successful years, he relocated to New Orleans to work under chef John Besh as Executive Sous Chef at Restaurant August in 2010. In 2012, he was promoted to serve as Executive Chef at American Sector at The National World War II Museum. In 2014, Mattia left the Besh group to expand his hospitality experience, first at the Hyatt Regency and then at the Royal Sonesta New Orleans. In 2017, Mattia was named Best Chef of Louisiana by the American Culinary Federation's New Orleans Chapter and, in 2019, Mattia received the Hotel Champion of Hospitality Award from the Louisiana Hospitality Foundation.

In 2019, Mattia announced his new restaurant concept, Pyre Provisions, fulfilling a lifelong dream to open his own restaurant concept.