“Doing things with moxy”
Matt, a New Hampshire native, headed west after earning his bachelor's degree from the Culinary Institute of America to begin working for Thomas Keller in the Napa Valley of California. Matt spent about a year working at Bouchon, spending nearly every day off staging at The French Laundry before securing a full time position there. This led to traveling with the entire French Laundry team to be a part of the opening team of Per Se in New York City and staying in Manhattan instead of returning to California. Matt eventually decided to return to his home state, and began teaching culinary arts at Southern New Hampshire University as well as becoming active in culinary competitions put on by the American Culinary Federation. Eventually Matt accepted a position at the Wentworth by the Sea. For the next five years, Matt was in charge of all culinary operations for the entire property. The idea of opening his own restaurant began to blossom, and after meeting local businessman and restaurateur Jay McSharry it was inevitable they would do something together. Before opening Moxy, Matt set out on a series of stages including Eleven Madison, Momofuku Ko, Torrisi Italian Specialties, and Noma. In addition to traveling to Copenhagen to spend 2 weeks at Noma, Matt also traveled to Paris and Barcelona, and returning to fully focus on the opening of Moxy.
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