Mat Schuster

Some chefs cook to fill plates; Mat Schuster cooks to tell stories. His are stories of love—love for food, for culture, and most importantly, for the woman who helped shape his culinary destiny. Mat’s wife, a native of Córdoba, Spain, introduced him to the rich traditions of Andalusian cuisine, sparking a passion that has defined his career. Together, their shared appreciation for the vibrant flavors of Spain became the foundation of a culinary journey that has captivated American diners.

Mat’s connection to Spain started with his wife and deepened through countless visits to her homeland. From bustling bar where croquetas and other tapas were served to family meals where salmorejo was cooked with pride, Mat fell in love with the Spanish way of life. It was more than just food—it was a culture of hospitality, simplicity, and joy that resonated deeply with him.

In 2011, Mat brought this passion to life with Canela Bistro & Wine Bar in San Francisco. Named after the Spanish word for cinnamon, the restaurant embodies the warmth and depth that drew Mat to Spanish cuisine in the first place.

A Culinary Tribute

At Canela, Mat blends tradition with innovation, creating dishes that are as authentic as they are approachable. His menu is a love letter to Spain, featuring classics like croquetas de jamón and patatas bravas alongside regional specialties inspired by his wife’s Andalusian heritage.

For Mat, each dish is an opportunity to share the flavors that first stole his heart. Guests are invited to experience Spain’s culinary diversity, from the yummy creaminess of tortilla de patatas to the delicate bitterness of marinated olives. Paired with an expertly curated selection of Spanish wines, a meal at Canela is an immersive journey through the country’s rich gastronomic landscape.

Mat’s passion for Spanish food doesn’t stop at the table. Through cooking classes, wine dinners, and food festivals, he has made it his mission to educate and inspire. Whether teaching home cooks how to perfect a paella or guiding them through the nuances of Spanish olive oil, Mat’s enthusiasm is infectious.

His work has earned Canela, awarded with the Restaurants from Spain seal, a place among San Francisco’s best Spanish restaurants and has solidified Mat’s reputation as a leading voice for Spanish cuisine in the U.S. He’s also a champion of Spanish wine, curating one of the most extensive selections in the region to complement his dishes.

Every dish at Canela carries a piece of Mat’s story: the Andalusian markets he wandered, the family recipes he learned -like the paella from his mother in-law Pepi-, and the passion he shares with his wife. It’s this authenticity that has made Mat a culinary ambassador for Spanish cuisine, bridging cultures one plate at a time.

Whether you’re savoring gambas al ajillo at Canela or learning the secrets of vinagres de Jerez (sherry vinegars) in one of his classes, you’ll find that Mat’s cooking is as much about connection as it is about flavor. And through his work, he ensures that the vibrant spirit of Spain continues to thrive in the U.S.