Matty Matheson wants to get into your kitchen

If Matty Matheson’s multitude of restaurants and his role on the highly successful show The Bear where he portrays the endearing handyman Neil Fak and also serves as a producer, weren’t impressive enough, he’s now aiming to bring his culinary expertise directly into your kitchen.

The acclaimed chef has recently launched a new line of salad dressings and barbecue sauces under the Matheson Food Company umbrella. The “Pantry Staples by Matty Matheson” collection offers classic flavours including Greek, Balsamic, Green Olive and Italian for salad dressings, alongside barbecue sauce flavours like Maple, Maple Molasses and Heater, described as “spicy and a little sweet.”


This venture into pantry staples expands Matheson’s reach into the home goods category, following his successful foray into cookware with the Matheson cookware line in 2020.

“I always felt we needed to have sauces and dressings that taste the way I cook. I wanted people anywhere and everywhere to have my big, punchy flavours in their homes,” reads a statement from Matheson on his website. “I tested so many batches before landing on the tastiest ones for you. Pour it, dip it, chug it!”

Available at various grocery stores across Canada, the website features recipes linked to Matheson’s YouTube channel, allowing you to cook along with him and recreate dishes like BBQ chicken legs and a giant meatball salad.

If you’re not ready to commit your taste buds just yet, Matheson also runs a merch store featuring all things Matty Matheson. The products include tattoo bib aprons, Matty Hands oven mitts, t-shirts, hoodies, mugs, trucker hats and keychains.

But Matheson’s entrepreneurial spirit doesn’t stop there. He also co-owns Blue Goose Farms in Fort Erie with former Bar Raval chef Keenan McVey. Additionally, he has launched Rosa Rugosa, a line of clothing made in Parkdale, designed for both work and sport.

Matheson is also recognized for his philanthropy. He established the Matty Matheson Culinary and Hospitality Bursary, which is awarded annually to Indigenous students enrolled in post-secondary institutions. Preference is given to students who show financial need for education costs and aspire to careers in culinary arts or hospitality.

“With this bursary, I hope to aid in building character and self-esteem; I want to help anyone I can to pursue their dreams through culinary education and their love of food.”

As we eagerly await what Matheson will introduce to the pantry next, with promises of more products “to come,” anticipation runs high. Could it be a line of tomato sauce, mustard or perhaps his own churned butter? Whatever it may be, it’s not difficult to imagine people flocking to it, much like they’ve done with everything else he’s done.

Article exclusive to STREETS OF TORONTO