An East Coast native, Matthew Feddock began his hospitality career in catering and eventually moved into restaurants with the opening of Brasserie Ruhlmann in Rockefeller Center in Manhattan in 2005. Over the years, Feddock has worked with some of the industries finest including Iron Chef Geoffrey Zakarian and American Sommelier Association President Andrew Bell. Having held a range of roles such as bartender, sommelier, and general manager at some of the most prestigious hotels and restaurants in New York City, Feddock acquired well-rounded experience in the hospitality field.
Prior to joining Hotel Vitale’s team in 2014, Feddock was the director of food & beverage for Geoffrey Zakarian’s The National Bar & Dining Rooms at The Benjamin Hotel in Manhattan. There, he oversaw all aspects of the wine and beverage program such as recipe development, staff training, and instituting cultural seminars. Feddock was also the general manager at Michelin-starred Dressler in Brooklyn, and held the position of wine & beverage director at New York’s famed La Goulue on Madison Avenue.
With a strong desire and interest in the world of wine, Feddock eagerly pursued his sommelier accreditation. Now an American Sommelier Association instructor for all levels, he is dedicated to sharing his extensive wine knowledge with Hotel Vitale guests, ensuring their overall experiences at the hotel and restaurant strike the perfect harmony of being fresh, inviting, and memorable.
Born in New Jersey, Feddock is passionate about food, wine, and celebrating both with good company. He holds a Bachelor of Science in Computer Science from Saint Joseph’s University in Philadelphia. He currently resides in Alameda, enjoys cooking new recipes with his wife on his days off, and proudly keeps a secret family recipe for the best homemade Irish Cream.
