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Mathew Meeker

@mathew.meeker

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executive chef @wearefancypants
chef/owner @hester.nashville

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mahogany clam and hazelnut 📸: @zachstward taken in Fancypants Restaurant by @mathew.meeker

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7 months ago

mackerel from norway pickled in lilac and mirin, served with fresh chickpeas dressed in a chilled bouillon of smoked pea shells, seaweed, and onion flower split with lilac oil. brined horseradish leaves from last year, gingery magnolia blossom, and kelp salt season the fish—along with a dollop of spicy black radish cream at the table by @mathew.meeker

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a year ago

picanha roasted slowly over embers with a sauce from aged winter truffles, cheddar rinds, and onions. on the side an emulsion of white cheddar fat taken in Nashville, Tennessee by @mathew.meeker

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2 years ago

🥘🍸 GIVEAWAY 🍸🥘

The James @beardfoundation’s Taste America® is bringing together chefs, special guests, and FOOD this November 19th, and we’re giving one lucky winner (2) tickets to join the evening! 👏

The walk-around tasting at @thesaintelle will be an exciting gathering of chefs from the Nashville culinary community, with food stations hosted by TasteTwenty chef @mathew.meeker of @wearefancypants, and many other local notable chefs!

How to enter:
🥘🍸 LIKE this post
🥘🍸 COMMENT and tag your dining buddy
🥘🍸 SHARE this post with a friend
🥘🍸 REPOST this post

🥘🍸 Winner to be announced in the comments, and contacted via DM on 10/15.

#Nashville #MusicCity taken in Nashville, Tennessee by @mathew.meeker

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2 days ago

@mathew.meeker has been recognized by the @beardfoundation -- and we are so proud of what he is doing at @wearefancypants by @mathew.meeker

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9 days ago

Nashville's culinary stars are coming together for one unforgettable evening. Get a taste of the upcoming James Beard Foundation Taste America event and see how some of the city's top chefs are showcasing their creativity, talent, and flavors on a national stage. by @mathew.meeker

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9 days ago

HAPPY BIRTHDAY TO US!! In what feels like a blink of an eye, we’re celebrating our two year anniversary today!! It’s amazing to see the growth and evolution of our team, concept and community in that time. Every single guest that has come through our doors has helped shape who we are today - so a huge THANK YOU to our team and everyone who’s shown support over the past two years. And if you haven’t been in recently, I’d highly encourage you to see how with each service that passes, we continue to push ourselves to be the best restaurant for our community!! by @mathew.meeker

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3 months ago

@beardfoundation #GoodFoodForGood

super stoked to see some friends and make some new ones in NOLA! by @mathew.meeker

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3 months ago

HUGE shout out to our very own Executive Chef @mathew.meeker on being named this year’s Game Changer in the 2026 @starchefs Rising Star Awards. This award recognizes a hospitality leader whose vision is helping shape the future of the industry, and we can’t think of anyone more deserving!! We proud to be part of such an incredible hospitality community and even prouder to see our friends and peers recognized! Cheers! 🕺🏼🍾🪩 by @mathew.meeker

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3 months ago

IMPORTANT SERVICE UPDATE: We’ve always enjoyed feeding you. Now we’d like to do it on your terms.

Starting this weekend, we’re offering a new á la carte experience — which is a fancy way of saying you can come in for exactly what you’re craving.

A drink and plate of pasta at the bar? Perfect.
A full night out that ends in too many desserts? Even better.

And for those who still love the full procession, prix fixe isn’t going anywhere. It’ll still be there when you want us to do the deciding.

The food is still fancy and fun, the room still glitters, and the cocktails remain unseriously serious. The only change is that you not longer have to commit to the whole shebang before you walk through the door.

We’re open Thursday through Sunday, with new dishes debuting this weekend.

Come as you are. Just wear pants.

The Fancypants Team by @mathew.meeker

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4 months ago

Chef Matthew Meeker (@mathew.meeker) treats lamb the way most cooks treat beef, dry-aging the saddle before sealing it in beeswax and aging it for 75 days, then roasting it slowly over embers and brushing it with lamb fat infused with dried mushrooms, thyme, and alliums. At Fancypants (@wearefancypants) in Nashville, that process gives the meat more than tenderness or funk. “It’s not as common to see lamb aged as it is beef,” he says, but the method pulls the flavor toward something denser and more savory, with the gaminess pushed into a deeper, cheesier register.⁠ Under the lamb is a porcini-sea truffle paste and over it, a ragù of maitake and black trumpet mushrooms, razor clams, and preserved white asparagus. “I’m a big fan of lamb and seafood,” he says, cutting the clams and asparagus into similar shapes so they are hard to tell apart at first glance. The dish moves through chewy, briny, woodsy layers, with cordyceps conserva adding a final snap over the top. taken in Fancypants Restaurant by @mathew.meeker

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5 months ago

geoduck and oysters ceviche with kiwi, green gooseberry, parsley, devils club shoots, and oysters gelée by @mathew.meeker

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5 months ago