An energetic and daring personality in the kitchen. With 10 years of experience in professional kitchens in Copenhagen, Dubai, Oslo and Monaco, some of which were decorated with 1 or 2 Michelin stars, Matas has developed a style of cooking that focuses on and investigates the qualities of raw ingredients. This way he can choose the right techniques to highlight these qualities in dishes of three or four components where all of them are expressed through a fun and unpredictable 2.5-hour journey in a fine dining environment with respect to the seasons and locality.
With over 10 years of experience behind the bar and on the floor in cruise ships and restaurants in Canada and Lithuania, wearing a Level 3 WSET badge, Simonas has now found a new home where his talent and style of service are setting new standards for the regional restaurant community. The style of service is first of all based on genuineness and generosity, followed by impeccable attention to detail and an ability to make anyone feel welcome and appreciated during their stay at Nineteen18.
Young and talented chef with passion for history and fermentation. After 7 years of experience in professional kitchens in Lithuania and abroad he continues working as Matas’s right hand for third consecutive year and is now playing a role of Assistant Head Chef in Nineteen18 as well as pushing forward with researches in the area of fermentation.