Illustration of three asparagus spears on a plate

Two children making pasta with a chef in a bright kitchen with large windows and a plant in the background.

A salad with arugula, apple slices, fennel, and walnuts on a decorative plate.

Discover the story & philosophy behind every bite

About
LPM Kitchen

We believe food should be made with intention — from scratch, with real ingredients, and with the same care you'd find in the best restaurants.

We marry health and indulgence, always aiming to surprise and delight.

Jacob’s journey

I’ve been in the restaurant industry since I was fourteen, inspired by my late grandfather, Lewis Paul Matyok, whose name led to LPM Kitchen.

After high school, I went to the Culinary Institute of America and started my career in Cleveland, Ohio. I worked with Jonathon Sawyer at Greenhouse Tavern and Trentina. I was also part of the opening team for The Marble Room, where I became Banquet Chef.

Then, I moved to Nashville to work at The Catbird Seat for Chef Ryan Poli and at Nicky’s Coal Fired with friends Tony and Caroline Galzin, which helped me improve my butchery and charcuterie skills.

My journey continued in Chicago, where I worked with Chef Sarah Grueneberg at Monteverde for nearly five years. After that, I became Sous Chef at Michelin-starred Sepia for over two years.

Now, I focus on providing high-quality, homemade cooking for my clients.