Matt Young

Duke's Waikiki - Honolulu, HI

Matthew Young refined his love for food and cooking Johnson & Wales University and worked at several notable hotels and restaurants in Providence and Newport, RI during his schooling. He became Executive Sous Chef at the Hotel Viking where he started to come into his own cooking style. His love for fresh seafood and fish brought him to Hawaii to learn about the local cuisine.

Young began his culinary career in the Islands working for Duke’s Waikiki in 2007. Matt joined the Hula Grill Waikiki culinary team in 2010, with hopes to foster the Farm to Table movement, focusing on local products and sustainable practices. Young participates in many community outreach programs including the Kokua Foundation, Hawaii Culinary Education Federation, Localicious Campaign, Kids Cooking Local, Hawaii Food and Wine Festival, Sustainable Coastlines, Access Surf and Aina in Schools program.

After his tenure at Hula Grill Waikiki, he transitioned back to Duke’s Waikiki in 2020 to assist in navigating Duke’s through the uncharted water of operating a restaurant during a pandemic.