Managing Partners

Matt Bencivenga

Chef and Managing Partner, Wolfgang Puck Catering

Matt Bencivenga is a twenty-year veteran of hospitality, having worked his way up from a humble cook at an east coast bar and grill, following graduation from a two-year culinary academy.

Over ten years later, Bencivenga is a Partner and Chef of Wolfgang Puck Catering, overseeing culinary operations across the country in fifteen markets. Matt's culinary creativity, thorough attention to detail, dedication and grace under pressure, assist him in successfully executing high-profile events and managing forty-plus catering and restaurant operations in cultural centers, corporate settings, clubs and theatres, conference centers, and destination events.

Bencivenga studied at Rhode Island's Johnson & Wales, a culinary arts school, from 1989 to 1991. Upon graduation, he worked as a cook in the Cambridge Hyatt in Boston. He then moved to New York and worked in the kitchen at J. Parker's Bar & Grill. Rising to Sous Chef, Matt worked at the acclaimed River Café for two years. He then relocated to Los Angeles and spent two years as Sous Chef at Patina.

Bencivenga made his mark in the culinary world after joining the Wolfgang Puck team in 1998. He worked first at Spago Hollywood, then opened Spago Beverly Hills as Executive Sous Chef under Lee Hefter. Matt eventually assumed responsibility for the developing catering division.

In 1998, Bencivenga was an integral part of launching Wolfgang Puck Catering, along with chef Wolfgang Puck, managing partner Carl Schuster and Executive Chef Lee Hefter. He continues to implement Wolfgang's creative vision and dedication to superior culinary standards in freshness and quality.

Matt lives in Los Angeles with his wife Sarah.

The Managing Partners for Wolfgang Puck are as passionate about music as Chef Puck. Connect with Matt Bencivenga by listening to his favorite tunes on the Partners' Playlist.

"Catering is a lot like a military operation; it has little room for error," says Wolfgang Puck Catering and Events President Carl Schuster. "A lot of chefs don't understand that. But Matt Bencivenga is that rarity: he never misses a beat." - Matt Bencivenga