By Carly DeFilippo
In 2014, when Saveur ranked Brooklyn as their #1 food destination worldwide, guess which of the neighborhood restaurants became the “cover girl” for the borough’s inimitable flavors? That’s right—Emily. The brainchild of ICE Culinary Arts grad Matt Hyland and his wife Emily, this new Clinton Hill eatery has captured the creative minds and palates of the world’s most discerning pizza lovers—and the pair has just added a second restaurant, Emmy Squared, to their pizza empire. So we knew we had to talk to the man behind the pies and learn a little bit more about his path to becoming a professional pizzaiolo.
What were you doing before you enrolled at ICE? What motivated you to enroll at that time?
I had just finished my information science degree at Roger Williams University, and I was working as a part-time garde manger cook in a fine dining restaurant. I was commuting a long way everyday for this job and knew I wanted to be in the culinary world, but I hadn't pulled the trigger on going to school. Through my research, I knew I wanted to be at ICE. One day, I was wearing my chef pants on the train, and the man who sat down across from me asked if I had gone to culinary school. I said no and he gave me his card. It turned out he was a recruiter for ICE. I really took that as a sign and enrolled just a few days later. I’m so glad I had that encounter!
Read on to discover how Matthew made his way to become one of Brooklyn's best.