Chef Matthew Levin
Our Chef
We believe every dish should be thoughtfully prepared with exceptional care and attention to detail.
Our Chef
Chef Matthew Levin
Chef Matthew Levin, a Bucks County native and graduate of the Culinary Institute of America has built a distinguished career working alongside some of the most respected names in American fine dining. Early in his career, he trained under legendary chef Georges Perrier at Le Bec-Fin and Brasserie Perrier, and later worked with Craig Shelton at The Ryland Inn. He continued refining his craft at acclaimed restaurants including Aureole and Charlie Trotter’s.
Levin first gained national recognition as executive chef at Moonlight Restaurant, where his professional relationship with restaurateur Andrew Abruzzese began. During this time, Craig LaBan of The Philadelphia Inquirer awarded the restaurant three bells, praising Levin’s inventive and technically precise cuisine.
In 2006, Levin took the reigns as Executive Chef of Lacroix at the Rittenhouse in Philadelphia, where his cooking earned a rare four-bell review from LaBan, who described it as “Philadelphia’s most sophisticated contemporary cuisine.” He later opened his own restaurant, Adsum, before spending nearly a decade as Culinary Director for Brûlée Catering
In 2022, Levin reunited with Andrew Abruzzese to join the historic Pineville Tavern as Executive Chef. Here he has revitalized the menu by honoring classic American tavern traditions while introducing refined contemporary dishes.
Most recently, Levin and the Abruzzese family launched Dal Abruzzese, a traditional Italian steakhouse concept in the garden at the historic tavern—continuing a longstanding partnership built on shared passion for hospitality, exceptional cuisine, and the Bucks County community.
