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An acronym for Senatus Populusque Romanus, SPQR translates to “The People and Senate of Rome” and was the emblem of the Roman Empire.

Today, SPQR is a Northern California restaurant inspired by Italian cuisine and wine and is the proud recipient of a Michelin star. Led by Chef Matthew Accarrino, a Food & Wine “Best New Chef” (class of 2014), SPQR strives for balance in offering the highest quality of food, wine and service for each guest’s experience in an intimate and inviting atmosphere.

Matthew Accarrino

Executive Chef

Matthew Accarrino is the nationally recognized chef of SPQR in San Francisco, CA. Born in the Midwest and raised on the east coast, he moved west to California in 2007. You could say Matthew literally fell into cooking, growing up he had dreamed of being a professional cyclist. After a leg injury that left him learning to walk again and through a long recovery, he found his other life’s passion, cooking. His unique culinary style draws inspiration from his Italian heritage, personal experience and classical training with some of America’s best chefs. In the kitchen Matthew takes full advantage of the bounty of opportunities California ingredients present. This includes a strong belief in direct sourcing, producing, and at times playing a role in the creation of his ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from publications such as Food & Wine, Bon Appetit, Saveur, Wall Street Journal, New York Times, San Francisco Chronicle, 7X7 and SF Magazine. Under his direction, the restaurant has been recognized with a Michelin star since 2013.  Accarrino was named a Star Chefs “2010 Rising Star” for his “innovative vision, finesse, and deeply satisfying cuisine,” and in 2011 he took top honors at San Francisco’s Cochon 555 competition. Accarrino has been nominated four consecutive times by the James Beard Foundation as a semi-finalist for “Best Chef: West.” FOOD & WINE Magazine named him “People’s Best Chef California” in 2013 and editorially selected him to for the prestigious “Best New Chef” award in 2014. Accarrino co-authored and released his first book, published by Ten Speed Press, SPQR: Modern Italian Food and Wine, in October 2012. Today Matthew remains an avid cyclist, when not in the kitchen you can find him on the roads of Napa Valley on his bicycle or supporting the world of professional cycling through working with several teams. Matthew always enjoys opportunities to combine his two life passions, cooking and cycling.