Chophouse on the Bricks

About Chophouse on the Bricks:

When you look at a dish from Matt Hagel’s menu, you see art on a plate. That may be due to the fact that he comes from a family of artists, but it’s also because of his ardent desire to create something with his hands. That passion for creativity was ignited when he attended and graduated from the Art Institute of Ft. Lauderdale, training under some of the most notable chefs in the country, including Master Chef Klaus Friedenreich. Matt’s skills were later sharpened under a mentorship by Chefs Mark Militello and Mike Fiorelli of Mark’s at the Park in Boca Raton as well as Chef Brian Rutherford at Bistro Mezzaluna in Ft. Lauderdale. His skills and knowledge of food led him to become an integral part in the launch of restaurants in South Florida. As Sous Chef at Tallahassee’s Cypress Restaurant, Matt refined his style of cooking which can be described as New South Fine Dining. Having received awards and acclaim from the industry and numerous media publications, Matt is an accomplished chef with a passion to create beautiful and well thought out dishes at Chop House on the Bricks. If you were to ask him what his favorite dish is to cook, he would say, “Duck Three Ways”.