From his earliest memories, Matthew Krizan has always been immersed in the art of cooking. As a child in Bratislava, Czechoslovakia, he would sit by the window in his mother Anna’s kitchen, watching her and his grandmother prepare traditional Slovakian and Hungarian dishes. The air would be filled with the rich aromas of onion, paprika, and chicken, and it was here that Matthew developed his lifelong passion for food.

Guided by his natural talent and deep love for cooking, Matthew honed his skills at the Le Cordon Bleu in London, England, before gaining experience in high-end kitchens in Nova Scotia and Ottawa. His culinary journey then took him to Iqaluit, where he spent nearly a decade in Canada’s North. Eventually, Matthew felt the pull to return to his true passion: opening his own restaurant. This led him to Mahone Bay, Nova Scotia, where he founded Mateus Bistro.

At Mateus Bistro, Matthew works closely with local farmers and fishermen, crafting dishes that showcase the best of Nova Scotia’s fresh produce and seafood, all with a distinctly European flair. Drawing inspiration from the rhythms of the seasons, Matthew constantly evolves his menu to highlight each harvest, creating exciting, seasonal dishes that celebrate the local bounty.