About
Born in Saranac Lake, a small town in upstate New York, and raised in nearby
Vermontville, Chaos grew up in a rural setting with limited professional prospects
beyond farming and lumber work. Despite his family’s reliance on manual labor like
wood splitting and seasonal farm work, he was determined to escape and pursue a
different path. After high school, Chaos enlisted in the Marine Corps, spending four
years as Romeo Battery’s Ammo Chief in 5th Battalion, 11th Marine Regiment at Camp
Pendleton, California.
Transitioning to civilian life during the pandemic, Chaos took on various jobs including
night shifts at Motel 6, day shifts at Bath and Body Works, and a brief contract with
MARSOC. With the restaurant industry reopening, he shifted focus and joined as a food
runner, eventually progressing to serving and bartending roles. At Matsu, a restaurant
Chaos long admired, he seized the opportunity to become a sommelier and embraced
the challenge of pairing unique wines and sakes with Matsu’s Omakase menu. Bringing
surprise to guests through unconventional selections like Blanc de Malbec and sparkling
sake has become one of his passions.
Inspired by Chef Willam’s creativity and execution in the kitchen, and guided by
Rowland’s innovative bartending, Chaos is continuously aiming to elevate Matsu’s
pairing program.
