We sat down with Lowland’s Executive Chef Matt Dion to talk about what brought him to Charleston and what has made it home. Get to know Chef and his local favorites, from the markets he frequents to the patty melt everyone should try at least once.
Executive Chef Matt Dion
Q.
Tell us a little about yourself and where you’re from.
A.
I grew up in a small town called Sturbridge, Massachusetts, just outside of Worcester. There was a small but really nice dining scene there in the late ’90s and early 2000s, and that’s where I found some of the first restaurants I worked in. My father was also a chef by trade, so going to his restaurant at a young age was pretty much mandatory if I wanted something or needed some money. I think that’s where it really started for me. I would watch my dad move around the kitchen and see how naturally everything came to him. Being in a kitchen has always felt natural to me. It’s just part of who I am. It’s in my blood.
Q.
What brought you to Charleston?
A.
After high school, I spent some time cooking around the Bar Harbor and Boston areas, but Charleston always had this rich history of culinary greatness that really attracted me. Three or four of my close friends moved here about 14 years ago, so I would fly down to visit them pretty often. That’s when I really started falling in love with the city. When I finally decided to move, I had three or four restaurants in mind that I really wanted to work at. At the time, FIG, The Ordinary, McCrady’s, and Husk were all at the top of my list. I ended up getting hired at FIG, where I met Jason Stanhope and Chef Mike Lata.
Q.
What kind of music have you been listening to lately?
A.
I listen to a lot of different music depending on what I’m doing or where I am. Lately, though, I’ve honestly been on a pretty serious Alexisonfire kick.
Q.
What’s something people might not know about you?
A.
I’ve always been really into German cars. I’ve probably owned around 15 Volkswagens, three BMWs, and a couple of Audis over the years.
Q.
What does a day off in Charleston look like for you?
A.
Recently, a lot of my days off have involved helping some friends with their wine bar, The Fox and The Falcon. Usually I’ll go in, have a glass of rosé or a local beer, and just relax for a bit. I also bought a house a few years ago, so a lot of my energy goes into that these days.
Q.
What’s something outside of Charleston that’s important to you?
A.
Three of my closest friends and I made a promise after high school that we would take a trip together every year. This year will be our 21st year doing it. I think there’s something really special about having close friends in your life who stick together for that long. Twenty-one years of keeping that tradition going is pretty incredible.
Leche de Tigre Crudo at Lowland
Q.
What’s your favorite bite or dish at Lowland? Anywhere else in Charleston?
A.
When we have the Leche de Tigre Crudo on in the fall, that’s definitely up there for me. Outside of Lowland, I’d have to say the smoky oysters at The Ordinary.
Q.
Where do you go for a nightcap after your shift?
A.
These days, home. But I was a regular at Moe’s Crosstown Tavern for longer than I’d probably like to admit.
The Royal American
Q.
What’s your go-to breakfast spot?
A.
Honestly? Probably a protein shake standing over my kitchen sink.
Q.
If someone had 24 hours in Charleston, what’s one thing they absolutely have to do?
A.
Eat the Patty Melt Lance’s way at Royal American.
Riverfront Park | North Charleston
Q.
Who’s someone in the Charleston hospitality community you admire?
A.
It would be hard to name just one, but I honestly don’t think I would be where I am today without Jason Stanhope and Chef Mike Lata. They both believed in me and invested a lot of time in me early on, and I’m incredibly grateful for that.
Q.
What’s a place in Charleston that deserves more attention?
A.
I think we’re headed there already, and maybe I’m biased because I live there, but I think North Charleston is really starting to grow. The more attention it gets, the better it is for our entire community. There’s a lot happening there, and I’m excited to see where it goes.
Q.
What’s your favorite local shop or market?
A.
Burbage Meats if I’m getting the smoker going, and Ted’s Butcherblock downtown if I’m looking for a good lunch on a day off.
Q.
Anything else you want to share about Charleston, or how you move through it?
A.
I think what I love most about Charleston is the community. I came here because of the food, but I stayed because of the people.
The city has changed a lot since I first moved here, but the thing that keeps me here is that sense of community — the chefs, bartenders, servers, farmers, purveyors, and friends who all continue to push each other forward.
For me, Charleston has become home. I think the best way to experience it is to get out, eat, drink, meet people, and let the city show you what it’s about.