Raised in the San Francisco Bay area, Chef Magat graduated from the Culinary Program at San Francisco City College in 2004. He began his culinary career at Craig Stoll’s Delfina in The Mission District and found a mentor in Chef Stoll as he began to hone his culinary skills. After his time at Delfina, Chef Magat moved to the east coast and spent time in the kitchens at some of DC’s renowned restaurants including José Andres’ Zaytinya and Oyamel and the Blue Duck Tavern with Chef Brian McBride. Following his passion for local, seasonal ingredients, he then spent time at Baltimore’s Woodberry Kitchen and as Chef De Cuisine at Spike Gjerde’s Artifact Coffee.

He joined the Bagby Restaurant Group in 2013 as a sous chef at Fleet Street Kitchen. Now as Chef De Cuisine of Ten Ten American Bistro, he is excited to craft his rustic styled seasonal American cuisine using the incredible ingredients sourced from Cunningham Farms and other local farms and purveyors.