Chef Matt McCallister thrives on the energy of the kitchen: an atmosphere that is at once chaotic and structured. After cooking in kitchens across the country, Matt found his home in Dallas at FT33, his first solo venture, which he opened at the age of 31. He quickly guided the restaurant to local acclaim, including praise from D magazine, Dallas Morning News, Dallas Observer, Texas Monthly and more. Matt and FT33 have since made waves on the national scale, including a spot on the 2013 Top 50 New Restaurant list from Bon Appétit, a 2014 Food & Wine Best New Chef nod, and a James Beard Foundation Award semifinalist for Best Chef Southwest 2014 and 2015. Matt built the success of FT33 on high-quality ingredients presented in inventive, artful dishes, offering diners an experience on par with world-class restaurants around the globe. As a chef, Matt enjoys playing with new techniques and flavor combinations, always remembering to balance the familiar with the unexpected. He opened his second restaurant, Filament, in December 2015.