Matt Bolus

Matt BolusMatt Bolus



After graduating from the University of Tennessee with a bachelor of science in business administration, Chef Matt Bolus chose instead to pursue his love of cooking. Bolus attended Le Cordon Bleu in London where he earned both the Diplôme de Cuisine as well as the Diplôme de Pâtisserie, and he received the Grand Diplôme in 2003.

Before moving to Nashville, Chef Bolus worked as a butcher and fishmonger at FIG in Charleston, SC, and at sous chef stations at The Ocean Room at The Sanctuary Hotel in Kiawah Island, SC, and Little Star in Knoxville, TN. He has extensive experience working in kitchens overseas, including stints at Blagden’s FishMonger and Allen’s Butcher Shop, both in London. In December 2010, he was among the featured sous chefs on the TV show Iron Chef of America.

As executive chef of The 404 Kitchen in Nashville, TN, Bolus relishes his role. From the pressures of the kitchen to budgeting, forecasting and pricing, every aspect of the job leaves him fulfilled and excited. Bolus takes a hands-on approach to his cuisine, insisting upon seeing, smelling and tasting every ingredient that comes through the door. This enthusiasm has led to great success in his culinary career, from FIG in Charleston, to the kitchens of Flyte and Watermark in Nashville, and to The 404 Kitchen. Bolus counts as his greatest professional success the restaurant’s 2014 James Beard nomination for Best New Restaurant.

In 2016, The 404 Kitchen made an exciting move within the neighborhood to a more spacious restaurant to accommodate guest demand. With the move, Gertie’s Whiskey Bar was born. The downstairs bar to The 404 Kitchen, Bolus plays an integral role in curating the impressive whiskey collection, which is now the largest in Nashville. Since opening, Gertie’s has gained national attention as one of the best whiskey bars in the country. In 2020, Red Pebbles Hospitality, the group behind the 404 Kitchen and Gertie’s, opened a second location in Louisville, Kentucky, a town that truly appreciates all things brown water. In addition to his work opening in Louisville, Bolus also played a key culinary role in opening Red Pebbles’ other concepts - Torino’s Sandwich Bar and Nulu Sundae Club.

When he is away from the restaurant, Bolus treasures time spent with his wife Kelly, his daughter Delaney, and his son George. He loves cooking, reading, gardening and, most of all, spending time with family and friends.