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From $6 subs to the most sought-after ingredients on the planet—Matty Matheson eats it all, with friends new and old.
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Matty takes his mentor Rang Nguyen back to his hometown and down memory lane, showing us where he came from the how he became the chef he is today.
Canadian Chef Matty Matheson checks out Ontario Farms, Perth Pork and Y. U. Ranch and throws an epic BBQ for his friends at his parent's house in Stratford, Ontario.
Canadian Chef Matty Matheson heads to Winnipeg and hosted by Ron and "Hot Rod" Cantiveros learns how to make Longanisa sausages and cooks at a traditional Filipino Boodle Fight.
Invited by the Long Plain First Nation Reserve, Matty travels to Portage La Prairie as a guest of their annual Pow Wow. He participates in a sweat lodge, and learns to Fancy Dance.
Matty meets Ivan Smith, the Bison Whisperer in Alberta and learns the ins-and-outs of raising bison. Matty travels to meet up with Chef Edgar Gutierrez for an off-road adventure.
Matty goes to Saskatchewan for the Great Prairie Feast. Then he heads to a cabin for a wild weekend of duck hunting and blowing shit up.
Matty hits Nova Scotia for lobster fishing and visits chef Bryan Picard’s Bite House. On their way back to Halifax they hit a cheese farm for some award winning Gouda.
Rang and Matty pick up where they left off in Episode One but this time in Newfoundland. The dynamic duo’s tour ends up with moose hunting.
In the season one finale, Matty goes deep into the heart of Louisiana in search of the original Mardi Gras. After that, Matty meets up with bounce artist Cheeky Blakk in New Orleans to attend the city's largest event of the year.
