Matthew Ona ‘01

Lecturing Instructor; The Culinary Institute of America

Chef Matthew Ona is a lecturing instructor of Culinary Arts at CIA New York, where he brings more than two decades of international culinary and hospitality leadership to his teaching. Among the courses he teaches are Seafood Identification and Fabrication and Cuisines and Cultures of Asia, reflecting his strong emphasis on technique, industry knowledge, global culinary perspectives, and sustainable seafood practices.

Born in Minneapolis, MN, Ona grew up in the Midwest, where his curiosity for the kitchen emerged early. By age 14, he was already working in local restaurants. His passion for the craft eventually led him to pursue formal training at CIA in New York, where he earned an associate degree in Culinary Arts in 2001. He later completed a certificate in Baking and Pastry Arts at CIA at Greystone. A chance encounter there with Chef Thomas Keller opened the door for Ona to train under celebrated pastry chef Clare Clark at Keller’s world-renowned three-Michelin-star restaurant The French Laundry.

Ona’s first executive appointment came at Peju Province Winery in Napa Valley, CA. He later served as executive chef at Romora Bay Resort and Marina in Harbour Island, Bahamas. His career then expanded to Asia, where he trained in traditional sushi preparation at Tokyo Sushi Academy in Japan and led culinary operations for several luxury establishments across China and Malaysia, including Napa Wine Bar and Kitchen, Kathleen’s 5, and Shook! on Shanghai’s iconic Bund. His success in revitalizing revenue and operations led to a food and beverage directorship in Kuala Lumpur, where he oversaw five restaurants and a central commissary serving four hotels.

In 2015, Ona returned to Shanghai as managing partner of Red Phoenix Consulting and executive chef of THE CUT Concepts for VOL Group, where he continued developing creative, profitable, and culturally responsive restaurant concepts.

He is also the author of A Life in the Kitchen: From Napa Valley and Tropical Islands to a Decade in Shanghai, published in both English and Chinese.

Ona returned to his alma mater to teach in 2023 and has since earned several professional credentials that reflect his commitment to lifelong learning, including Certified Culinary Administrator, Certified Executive Chef, Certified Higher Education Professional, and ProChef® Level II. He also serves on the Monterey Bay Aquarium and Seafood Watch Blue Ribbon Task Force and has helped strengthen sustainability focused seafood education through curriculum development and the integration of Monterey Bay Aquarium materials into classroom instruction.

When he is not teaching, Ona enjoys working in the garden with his family, exploring global cuisines, writing, and spending time enjoying music and movies.