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 Regional Executive Chef for Nobu Downtown, Nobu DC and Nobu Fifty Seven.