Matt Fish, who founded and ran the famed former Cleveland restaurant Melt Bar & Grilled, will grab a shopping cart and speed through the aisles in tonight's episode of Guy’s Grocery Games on "The Food Network."
The show brings together four chefs — in this episode, all chefs who have had sandwiches featured in Guy Fieri’s sister show Diners, Drive-Ins & Dives — in a competition where they must quickly nab ingredients from a grocery store and then compete in a cooking competition to wow the judges.
The episode airs at 9 p.m.
“I've been asked to do a show a few different times in my career, other shows like Chopped and things like that. I just always kind of shied away from them,” Fish says. “It was super fun. I’m very glad I did it. I kind of kicked myself for not doing it sooner, because I had so much fun doing it.”
Fish says the episode was filmed last April, when Melt was still open. Over the course of the past couple of years, Fish closed every location of Melt, including its final flagship restaurant location early this year.
RELATED: The New Melt Bar and Grilled: Matt Fish’s Journey Brings Him Back to Where He Started
After hosting a garage sale and memorial weekend for Melt in early 2025, Fish has been spending extra time with his family. He recently started to delve into food consulting after connecting with a cafe owner looking to open his business. His new consultation company is called Controlled Chaos Consulting. (His consultation email is mattfish@controlledchaosLLC.com.)
“I’ve been asked several times by a lot of different people, you know, throughout the Melt career, and even immediately after Melt closed, a lot of people reached out to me and were just curious to see what I was going to do next — or, ‘Hey, I've got this project I'm working on and, you know, could use some advice.’ Or ‘You've done this before. Would you be willing to come over and meet with us for a couple hours and give us some advice?’ and stuff like that,” Fish says.
“I started thinking, maybe I should get paid for my time, get paid for my expertise, get paid for all the knowledge I have,” he continues. “I’ve got 18 years of experience of running my own restaurant, 34 years of experience of being in the food business. I opened 13 stores, I closed 13 stores, and I did everything in between.”
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