Chef Matthew Arnold, Part Three: Putting together a proper Southern plate

Jonathan Bender,

  • The Knot
  • Chef Arnold is settling in at Webster House.

All chefs have a dish that they secretly (or quite vocally) believe is their best and could stand against any other place’s version.

“I like my fried chicken,” chef Matthew Arnold says after a bit of prodding on whether Kansas City or the Southern states where he has lived and cooked have better pan-fried chicken.

The executive chef at Webster House talks today about how he would compose a proper Southern plate, including how he makes his grits. On Thursday, he explained how he started his restaurant career at Houlihan’s, and on Friday, he explained why he reps Kansas City barbecue wherever he goes.

Categories: Dining, Food & Drink

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