Matt Vonderschmidt is a private chef, entrepreneur, and nutrition/wellness coach with a passion for helping athletes perform at their best through quality nutrition. His commitment to healthy eating and an active lifestyle began at home, where his mother emphasized the importance of eating organic, whole foods. His professional journey began at Piedmont University, where he played baseball and, during his junior year, started preparing healthy meals for his teammates to eat on road trips instead of relying on typical fast-food options.

After graduation, Matt played two years of independent baseball while working in professional kitchens and continuing to grow his meal-prep business on the side. When his playing career ended, he combined his experience in athletics, culinary arts, and performance nutrition to become a private chef for numerous athletes.

Matt also believes in reducing his environmental footprint through thoughtful and sustainable kitchen practices. His kitchen uses a composter that transforms food scraps into nutrient-rich grounds, which are donated to local farms and used as plant food in Matt's backyard garden. Glass food-storage containers are provided and encouraged to help reduce single-use waste. Every meal is prepared with non-toxic cookware, and his cooking is completely seed-oil-free. The only cooking fats he uses are 100% organic extra-virgin olive oil, organic avocado oil, grass-fed tallow, and grass-fed butter.

Today, Matt continues to work as a private chef for numerous athletes and serves as a chef and nutrition and wellness coach at Rotational Athlete Solutions in Scottsdale, Arizona. Drawing on his firsthand understanding of the demands placed on athletes, he creates practical nutrition strategies that support performance, recovery, and long-term well-being.