Hoss SossMatt Kuerbis

Matt has worked in the culinary field since 1992 and has held positions ranging from line cook to sous chef to executive chef of Le Cordon Bleu College of Culinary Arts in Portland, Oregon. Matt was Head Chef of Finca Mia in Costa Rica from 2015-17 where he now leads groups for international hot sauce retreats. When not in the kitchen he is traveling, playing guitar, and leading culinary retreats in countries around the world. He currently spices lives up as the chef behind HYCH (formerly Hoss Soss) in Salem, OR.