2025 James Beard Foundation “Best Chef Mid-Atlantic” semifinalist Chef Matt Conroy, is the award-winning chef behind three of D.C.'s best restaurants, Pascual, Lutèce, and just-opened Maison Bar à Vins. Pascual, the hearth-focused Mexican restaurant he opened in 2024 with The Popal Group (TPG) alongside spouse Chef Isabel Coss, received national “Best New Restaurant” recognition in Eater, The New York Times, Robb Report, and the #1 spot in The Washington Post. Lutèce, TPG's French neo-bistro in Georgetown, is a New York Times “America’s Best Restaurants” 2022, Washingtonian's current #13 “Very Best” Restaurant, a multi-time "RAMMY" award-winner, and one of RESY's "Top 100 Restaurants" for '25. His most recent opening alongside TPG, Maison Bar à Vins, is a European-style wine bar + restaurant set in a three-story, historic brownstone in Adams Morgan. Maison was included in Robb Report and The Infatuation's lists of the Most Exciting Restaurant Openings in America. 

Trained first in classical French cuisine followed by Mexican cuisine, Conroy’s passion is creating modern dishes full of flavor using seasonal, high-quality, local ingredients paired with sustainable, natural wines. After rising through the culinary ranks in Boston and Vermont starting at age fifteen, Conroy moved to New York City to work at Alex Stuptak’s Empellón Cocina. His tenure at Empellón was formative as he perfected his Mexican cuisine and met Coss. From there, he became Executive Chef of Little Prince in NYC where he developed his passion for the new wave of modern French dining, the “neo-bistro.” In 2018, Conroy opened his passion project in Brooklyn, Oxomoco, alongside Chef Justin Bazdarich. Oxomoco gained popularity for its wood-fired Mexican fare, earning the team a MICHELIN star in 2019 and landing Conroy as a StarChefs Rising Stars award winner. In 2020, Conroy made the move to Washington, DC, to become the Executive Chef of Lutèce and later open Pascual. 

Follow @Conroy_Matt,  @Pascual.DC, @LuteceDC, and  @_MaisonDC  for more!