Matt Hoyle
Matt Hoyle, born in Lancashire, Northern England, spent his formative years training in modern British restaurants upon graduating from Newcastle College. He joined the team at Nobu London in 1998 and it wasn’t long before he was singled out by owner, Nobu Matsuhisa. Matt was asked to oversee, as Head Chef, the kitchens for two new Nobu projects — Matsuhisa Mykonos and Nobu, Badrutt’s Palace, in St. Moritz. In the spring of 2005, Matt left Europe for New York City to open Nobu’s trendy Midtown restaurant, Nobu Fifty Seven. He currently oversees kitchen operations as Corporate Chef for Nobu Restaurants.
Related Event
Since opening in 1993, DANIEL has earned its place among the pillars of New York City’s bustling dining scene, receiving numerous accolades for its refined European cuisine, world-class cellar and gracious hospitality. Located in the former Mayfair Hotel on Park Avenue – the original site of Le Cirque – DANIEL is steeped in French culinary history. Join us here on April 6 for a special 90/90 dinner series event. JPF Members will receive early access to tickets on January 15.