NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
“Cooking comes from within a person. Each chef is unique because the path that brought that chef to where they are is unique,” says Matt Raso, executive chef of Nobu Honolulu.
His passion for the culinary arts was discovered during his time in the Marine Corps. Realizing his extraordinary skills as a Marine cook, he was motivated to enroll in the Art Institute of Dallas once his enlistment had ended. Before joining Nobu Restaurants, Matt honed his craft at such distinguished Texas restaurants as Jasper’s in Plano and at Ama Lur in The Gaylord Texan Resort in Grapevine.
In 2005, Matt became sous chef at Nobu Dallas, where he showcased his talent and culinary skills. It wasn’t long before he was promoted to executive chef in 2007. In 2014, he and his wife Yuka moved to Hawaii where he became Nobu Honolulu’s executive chef, and she assumed the position of general manager.