In this episode of On The Pass, host Gabriel Ornelas sits down with Scott Linder — chef, creative collaborator, and co-founder of Matū and Matū Kai, two standout restaurants in Los Angeles that are quietly, and powerfully, reshaping the steakhouse as we know it.

Scott takes us behind the curtain of Matū’s vertically integrated model — built in partnership with First Light Farms in New Zealand — and shares why owning the full story of the beef, from soil to service, was the only way forward. This isn’t about indulgence — it’s about responsibility, intention, and the pursuit of better: better farming, better flavor, better systems.

We explore:

• Scott’s journey from private chef to purpose-driven restaurateur
• Why First Light Wagyu is considered the most sustainable red meat on the planet
• The philosophy behind vertical integration and how it impacts quality, ethics, and experience
• What Matū is not — and why dismantling steakhouse clichés matters
• Lessons for chefs and operators looking to build mission-aligned models
• Scott’s vision for the future — of hospitality, of steak, of leadership

Whether you’re a chef, a restaurateur, or just someone who cares about where your food comes from, this episode invites you to think more deeply about what’s on your plate — and who’s behind it.

 

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