Henry VI, Part 1 from Chef Matthias Merges
Chef Matthias Merges
Billy Sunday
Henry VI, Part 1

Henry VI, Part 1 from Chef Matthias MergesThe Cuisine: Henry VI, Part 1
Inspired by the clash between the British and the French, Chef Matthias Merges presents a fusion of French flavors and traditional English techniques in the form of Braised Beef Cheek Yorkshire pudding, Burgundy Wine, Tarragon Sauce.

Chef Matthias MergesChef Matthias Merges
Chef Matthias found the his passion for the food world while cooking for his parents at the age of 8. He began working at restaurants at age 14 and formalized his quest of cuisine at the Culinary Institute of America.
Matthias refined his skills and direction in the years following culinary school at Chicago’s restaurants such as Carlos’, the 95th, LaTour at the Park Hyatt and Gabriel’s. With the tools gained from these experiences, Matthias opened Metropolitan in Salt Lake City as chef and co-owner. Metropolitan received several accolades including “Best Restaurant Inter-Mountain West” as well as a nominee at the James Beard Awards. Chef Matthias spent over 15 years at Charlie Trotter’s Restaurant. Matthias directed operations at Charlie Trotter’s in Chicago and Restaurant Charlie in Las Vegas. He was an integral part of Chef Trotter’s numerous projects, such as the elaboration of The Kitchen Sessions series, member of Chef Trotter’s strategic planning team and Chef Trotter’s involvement in awarded international events.
More recently Chef Matthias has consulted with Denihan Hospitality Group restructuring Art and Soul Restaurant in Washington DC in tandem with owner Art Smith as well as providing strategic support for Art and Soul Restaurant at the Intercontinental Buckhead in Atlanta. Chef Matthias is also a founding member of Pilot Light a voluntary group of individuals working professionally in the culinary arts with a mission to advocate for child nutrition, health and wellness by actively engaging educators, students and parents in the classroom and in their communities.
Matthias’s passion for the world of cuisine and hospitality has brought him to all corners of the globe in search of the magic which first brought him to the table.

About A10 and Billy Sunday
Billy Sunday helped pioneer the high-concept, low-cost cocktail movement by bringing inventive drinks with fresh ingredients to Logan square. In Hyde Park, A10 serves up French/Italian influenced plates and has become famous for its elevated Sunday Brunch.