Varga grew up in a household that loved to cook and use artistry and fresh ingredients while doing so. Crabbing and fishing was something Matthew spent countless hours doing in his hometown of Clinton, Conn. It made perfect sense, then, that Varga was further attracted to a career in the culinary arena by a home economics class he took as a youth. He went on to take higher-level food courses in high school and secured a variety of food-related jobs ever since he was 16 years old.
Following the course that seemed to have been charted for him, Varga chose to attend culinary school upon graduating high school, studying at Johnson & Wales University. Matthew earned his associates degree in Culinary Arts in 2003 and received a bachelor's degree in food service management in 2005.
Varga's experiences at a number of well-known Rhode Island restaurants including Raphael Bar Bistro and Mill's Tavern, were also helpful in paving his way to his position as executive chef of Gracie's. He joined the Gracie's team in 2007 as a Garde Manger cook, and was promoted to executive chef in 2010. Varga resides in Pawtucket, RI.