79 Park Plaza
Boston, MA 02116
617-422-0008
Via Matta, nestled in Park Square, brings the cuisine of Piedmont, Tuscany, Liguria and Emilia Romagna regions to Boston’s Back Bay via a seasonal, creative and unpredictable menu that takes its cues from the day, the season and the tides as well as the chef’s daily disposition.
With a warm, mosaic tiled caffe that serves dinner until 1:00am, a convivial bar that manages to be both spacious and cozy, a seasonal outdoor patio and an elegantly graceful dining room, Via Matta, has the perfect space for whatever you’re in the mood for.
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Chef Leo Asaro grew up in an Italian household in the Midwest where cooking and eating were a big part of everyday life. Even at a very young age he was always in the kitchen cooking something, especially when there was a big family gathering at the house.
Later he went to culinary school at Johnson and Wales in Providence, RI and completed an externship at Daniel Boulud's restaurant, Daniel, in New York City. After graduating with a B.A. in Culinary Arts and Food Marketing, he went back home to the Midwest and worked as a cook at Forty Sardines in Kansas City. Then he packed up shop and road tripped to Boston, MA where he began working at Michael Schlow's acclaimed restaurant, Radius.
At Radius, Asaro fine tuned his culinary skills and knowledge, ultimately rising up the ranks to Sous Chef. He left Radius after four years, did some short stints around the city, and took a long vacation before returning to work for Chef Schlow at Via Matta, where he is currently the Executive Chef.
In his down time, Asaro likes to snowboard in the winter, enjoys going to concerts, and every now and then, if he's feeling lucky, makes his way to the blackjack tables.
