Meet The Chef

Matt Duffin has been in the restaurant industry for 25 years, helping open or working as chef de cuisine at St. Louis classics like Monarch, Cardwell's at the Plaza, and Reed's American Table.

He has extensive experience as a butcher, which he showed while working at Bolyards Meat and Provisions, and is an important part of the butchering that goes on at Such and Such Farms. Matt is also part of the live fire dinner series put on by Homie Hospitality (Farm Spirit & Such and Such Farms) and brings a sample size of the wood fire cooking to each of the Friends with Benefits Dinner Series at Full Thyme Farms.

Matt built Full Thyme Farms out of a vision for community gardening. Growing food in the city with as little waste as possible and contributing to the greater good are important to him and have allowed his passion project to turn into a series of micro gardens across the city of St. Louis.​

Photo courtesy of Judd Demaline