Since the very beginning, we’ve had both an Executive Chef and a Registered Dietitian at the core of our menu development. We know that health is a lifestyle, a decision you make day in and day out. And we also know that to maintain that healthy lifestyle, it needs to be something you actually enjoy.
So our Executive Chef & Lead Registered Dietitian (we call her our Realist Dietitian) partner up for every menu launch to make sure that not only is our food incredibly delicious, but it’s also something that deeply nourishes you.
Meet the brains behind the food.
concept executive chef, Matt Reinhart
I’ve been the Concept Executive Chef for about 6.5 years. Born and raised in Houston, I then went to school for business at Southwestern in Georgetown, and culinary school at the CIA in Hyde Park, NY. I love the challenge of creating craveable meals that also provide a variety of health benefits depending on what the customer is seeking. That challenge and the awesome people I get to work with every day are what keeps fueling the Snap passion.
When not in Snap land, my biggest passion is learning how food relates to culture and exploring this through travel, preferably in foreign countries, eating as much street food as I can along the way. I was fortunate to be able to work in France for a couple years for a chef that was a great mentor and really helped me find my own identity as a chef. My professional experiences have been most heavily inspired at/by Italian and French restaurants/chefs. My favorite cuisine currently is Mexican—learning all the different dishes/ingredients from the different states, all of which I’m trying to visit by the end of this year.
When not traveling or eating I try to spend time with niece & nephews, golf, read, keep my garden alive and ferment things. I also love pickles, collect cookbooks, spoons and bowls. I’ve also been known to have a slight obsession with paper towels.
What’s your food philosophy? Seasonal, fresh, balanced, simple. Things that are in season naturally go well with each other. Great products, ethically sourced require minimal manipulation– proper cooking technique and seasoning is all you need.
Favorite Snap hack? I love the cashew sour cream because it doesn’t feel like you’re sacrificing and it’s so versatile, almost like a mother sauce.
Favorite indulgence? Tacos—any time, any place, any tortilla, any filling. When really indulging, it’s either carnitas or chicharrones. When indulging irresponsibly it’s campechanos.
Favorite veggie? That’s hard! Depends on season. Currently kohlrabi. I love golden beets, and anything you can get at the source, in season, plucked right out of the ground.
realist dietitian, Claire Siegel
Like Chef Matt, I was also born & raised in Houston, Texas. After studying Plan II Liberal Arts and Nutrition & Dietetics at The University of Texas at Austin, I moved back to her Houston to start my career with Snap as the Houston-area dietitian & local store marketer. A couple years later, I returned to Austin to work from our Home Office. Since then, I’ve been working side-by-side with Chef Matt on menu development and nutrition analysis, and I also work on content creation & strategy for Snap’s social media and marketing.
Outside of Snap, I write a health blog called The Petite Professional and I’m also in the process of becoming a yoga teacher! On the weekends you’ll find me exploring new restaurants with girlfriends or hanging out at a coffee shop.
What’s your food philosophy? My personal nutrition philosophy is all about balancing whole foods with my penchant for red wine & chocolate. While my personal diet is paleo-ish and somewhat low carb, I don’t believe in a one-size-fits-all approach. I love helping people find clarity in the confusing world in nutrition and empowering them to find what works for them as an individual.
Favorite Snap Kitchen meal? My current go-to is our Oven Baked Chicken Tenders with Turnip Mash. Tin Star ghee makes all the difference. Yum.
Favorite Snap hack? I freaked out the first time Chef Matt brought those paleo cauliflower buns to a menu tasting. You can turn cauliflower into bread?! No. Freaking. Way.
Favorite indulgence? Cheeseburgers or chocolate. Or ideally, a cheeseburger followed by chocolate.
Favorite veggie? I have an obsession with kabocha squash. In fact, I’ve written a poem about it. There’s something about its highly seasonal availability (and its slightly sweet flavor + creamy texture) that makes eating it even more special.