Matt Ginn’s culinary journey began in 2005 and has spanned nearly every corner of the restaurant world—from food trucks to fine dining, from intimate chef’s counters to high-volume weddings. He’s cooked at some of New England’s most acclaimed kitchens, including L’Espalier, Radius, Harvest, and Portland’s beloved Five Fifty-Five. In 2015, he opened Evo Kitchen + Bar as chef/partner, showcasing a modern Mediterranean menu that earned national praise, and later played a key role in launching Twelve in 2022.

As Corporate Executive Chef and Culinary Director of Prentice Hospitality Group, Matt spent nine seasons overseeing operations at Chebeague Island Inn, balancing seasonal elegance with Maine's signature hospitality. Along the way, he’s picked up a few accolades—Maine Lobster Chef of the Year (2015) and two-time Food Network Chopped Champion, to name a couple.

Now leading the team at Dry Dock, Matt brings a hands-on approach, deep local roots, and a passion for both excellence and approachability. He lives in Maine with his wife and two kids, and when he’s not at the restaurant, you’ll likely find him mountain biking, watching sports, or cooking at home.