Chef Matt Bolus is the executive chef of The 404 Kitchen, the restaurant adjacent to The 404 Hotel, a five-room luxury boutique hotel in Nashville’s Gulch neighborhood. Prior to The 404, which features a 56-seat diningroom where guests enjoy Chef Bolus’ modern take on classic European cuisine, his local experience includes top posts at Flyte World Dining and Watermark. Before moving to Nashville, he worked as a butcher and fishmonger at FIG in Charleston, SC, and sous chef stations at The Ocean Room at The Sanctuary Hotel in Kiawah Island, SC, and Little Star in Knoxville, TN. Chef Bolus has extensive experience working in kitchens overseas, including stints at Blagden’s Fish Monger and Allen’s Butcher Shop, both in London, where he matriculated at Le Cordon Bleu in 2003. In December 2010, he was among the featured sous chefs on the TV show Iron Chef of America.