Chef’s Corner: Matthew Carpenter

Matthew Carpenter is the executive chef of Momed, a Mediterranean restaurant and marketplace on 233 South Beverly Drive between Charleville Boulevard and Gregory Way.

Opening in April 2010, Momed took the former space of Rosti. The name "Momed" comes from "MOdern MEDiterranean." The menu offerings range from dips and salads to duck shawarma and lamb burgers. Patch stopped by Momed to talk to Carpenter  about being a chef in Beverly Hills.

Patch: Why did you decide to become a chef?

Matthew Carpenter: I was a pre-med student and after the first year I knew I no longer wanted to be a doctor. I moved to San Francisco and got a job in a restaurant.

Patch: What is the best part about working in this city?

Carpenter: The people of Beverly Hills are the best… Since I work in an open kitchen, very nicely they will walk over to say hello and tell me how they would make something. It always makes me smile.

Patch: Where is your favorite place to dine in Beverly Hills?

Carpenter: Bouchon. I am a big fan of Chef Thomas Keller and his approach to ingredients.

Patch: What are your three favorite ingredients to cook with?

Carpenter: Corn, duck and Urfa, a chili from Turkey.