OUR LEGACY

For years, 71-year-old Chef/Owner Peter Loria prayed for the right person to take over his life’s work at Matisse 167, Bergen County’s only 4-star restaurant, but no one had fit the bill.

“One Saturday night while in the kitchen I said ‘Lord, you’ve got to send me someone.’ That same night Greg and Lorena walked in.” Lorena and Greg Power, a local Rutherford couple, were on a date night after snagging the last available table at the last possible minute. Greg, a personable fine dining chef himself, asked to meet Peter and see the kitchen. Greg had been looking for the right restaurant to buy. Peter knew his prayer had been answered. Three days later the two chefs struck a deal.

Loria is responsible for bringing the tasting menu concept to Northern New Jersey. “Back in 1987, if you didn’t have chicken or a pasta dish on the menu people walked out,” Loria remembers, “Multiple courses stimulate the palette, making it interesting, and setting up your palette for the next course. People were afraid of that back then.” But Chef Peter wasn’t. His menu changed every season for 37 years, making every visit a surprise for the senses. As a result, Matisse 167 was repeatedly recognized with 4-star honors. This is why he couldn’t hand it over to just anybody. Enter Chef Greg Power.

“I had Greg in the kitchen with me for two weeks. He is the right person to take over Matisse 167 and continue to move it forward,” Plus, Loria says he is eager to see the personal touch Greg will bring to the menu, “A chef has to project his own feelings into the food,” Loria mused.

Greg Power is a graduate of Le Cordon Bleu College of Culinary Arts in Chicago. He brings to Matisse 167 more than fifteen years of experience earned working alongside several of the country’s most renowned celebrity chefs at some of the most celebrated restaurants in New York City including David Burke at David Burke Prime and Geoffrey Zakarian at The National. He further honed his culinary prowess at Manhattan’s The Capital Grille, Harry’s Café and Steakhouse and Pier A Harbor House. He got his start at Edward’s Steakhouse in Jersey City, and once stole the show as a contestant on the reality TV show, “Chopped.”

Power credits Loria for paving the way for chefs of today. “When you look at the culinary history of New Jersey, he’s the one who made all these high-end dishes at this price point. Thirty-seven years ago, nothing like this existed. I make sure every dish meets Peter’s expectations because I am working to keep his legacy intact as well as build my own.”

Power says he is grateful for the opportunity Peter Loria is providing. “Peter is a pioneer. Peter did all of this.” Loria feels the same. “I am thankful Greg walked in when he did. Matisse is in good hands.”