Matt Rosen is chef de cuisine of FOUR™ restaurant.

In 2009, he was promoted from executive sous chef at reds® bistro & wine bar, to become chef de cuisine at FOUR. Rosen spent two-and-a-half years in the kitchen at reds before being elevated into his new role at the company’s healthy dining restaurant.

Prior to joining reds, Rosen worked at Splendido restaurant in Toronto, and at Michael Statdlander’s Eigensinn Farm. FOUR is not his first foray into healthy dining. In 2003, he helped open a health conscious café in Vancouver called Lunch Box Soup.

Rosen collaborates with SIR Corp. Signature Group Executive Corporate Chef, Gordon Mackie, who provides culinary leadership for the restaurants FOUR, Petit Four, reds and Far Niente.

According to SIR Corp.’s Signature Group Vice President Misty Beazley, the calibre of chefs like Rosen is a testament to the diversity of talented chefs in Toronto, and the appeal of Signature Group.

 “SIR Corp. and the Signature Group are very focused on the culinary talent that make our restaurants go-to destinations for Toronto diners,” Beazley says. “A young chef like Matt Rosen who shares our same passion for the FOUR dining concept and philosophy on healthful dining, brings his own unique style to each dish. Gord Mackie and I are thrilled to have him on the team and look forward to his ongoing contributions at FOUR.”

Favourite dishes of the summer season, created by Rosen are easily paired with FOUR’s beverage list, which features organic, sustainable and biodynamic wines or fresh-squeezed juices. New menu items include a fermented black bean-marinated grilled calamari, with Asian slaw and chili-orange vinaigrette, a lamb Greek salad, featuring mid-rare grilled lamb loin, carrot, cucumber, red cabbage, jicama, coriander and mint or a shrimp fusilli, with enriched bran fusilli, roasted red pepper, shaved Grano Padano cheese, arugula and walnut pesto.