Matt Horn, Schwan's Company's Corporate Executive Chef, developed a passion for food while backpacking through Southeast Asia in college. Upon graduating from the University of Minnesota with degrees in computer science and graphic design, he switched career paths and attended the Culinary Institute of America. Graduating with honors, he spent the next 6 years in fine dining working with such chefs as Marcus Samuelsson at Aquavit, Dean Fearing at The Mansion on Turtle Creek and Mark Baker at the Four Seasons Hotel in Chicago.
Now in his 17th year at Schwan's, Matt focuses on trends research, sales and marketing support and product development.
Matt enjoys camping, hiking, rock climbing with his family, participating in chess tournaments and cooking for friends.