Matthew Petersen

Executive Pastry Chef, Papa Razzi Metro

As Executive Pastry Chef of Papa Razzi Metro, Chef Matthew Petersen elevates every guest’s experience with delicious, artfully crafted desserts and bread. “I view my job as an important one, because my team’s creations are the first and last items you see on the table.”
Surrounded by sweets from an early age, Chef Petersen learned early on what his life calling was. Growing up in the suburbs of Philadelphia, Chef Petersen’s memories of his mother relentlessly baking cakes, cookies and pies was a key component in his decision to pursue the culinary arts. Fueled by his passion for confections, Chef Petersen enrolled atJohnson & Wales University in Providence, Rhode Island where he graduated with a degree in Baking and Pastry. After graduating from culinary school, Chef Petersen took a pastry chef position at the Relais & hâteaux Castle Hill Inn kitchen, working alongside Chef Casey Riley. After honing his skills in the Castle Hill kitchen, Chef Petersen relocatedback to Philadelphia, where he took over the position of pastry chef atthe distinguished Morimoto restaurant.

Chef Petersen’s time under Masaharu Morimoto quickly lead to a position at LaCroix, working with Philadelphia’s “Godfather” of French cuisine, Jean-Marie LaCroix. It was there that Petersen not only learned to refine his style and technique, but was invited to stage at Daniel Boulud’s restaurant in New York, Daniel. Chef Petersen soon went on to acquire the title of pastry chef at Boulud’s midtown restaurant DB Bistro Moderne, which lead to a position as executive pastry chef for CityZen and Sou’Wester at the Mandarin Oriental in Washington D.C. Chef Petersen’s extensive culinary knowledge brought him back up the eastern seaboard, where he took on the role of executive pastry chef for the highly esteemed Newport Restaurant Group before joining the Metro team.

Chef Petersen’s love and appreciation for classic and experimental desserts translates seamlessly onto Metro’s menu, where he aims to transform familiar favorites into desserts guests have never seen before. “My desserts are a reflection of me and where I’ve been—I show who I am on the plate.”

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