Matt Moody studied at Le Cordon Bleu and The French Culinary Institute, pursuing his education in the classroom and the kitchens of top restaurants in New York and his native San Antonio. In 2011, he consulted on the reopening of the historic, James Beard Award-nominated Esquire Tavern. He helped with the recipe development for Texas' first cocktail book "Tipsy Texan". For several years, he served as the creative director for Treaty Oak Distilling in Dripping Springs. Most recently he worked on the recipe development for Mighty Swell, a canned ready to drink alcoholic spritzer. Matt currently works in Austin, specializing in modernist bar and kitchen techniques, operations, and innovations.