Matt Hoyle was born in Lancashire, Northern England. After graduating from Newcastle College, he spent his formative years training in modern British restaurants such as 21 Queen Street, before working at Nobu London in 1998. Because of his hard work and natural talent, he was singled out by Owner Nobu Matsuhisa to oversee the kitchens of two new Nobu projects. Chef Hoyle assumed the role of Head Chef at Matsuhisa Mykonos, followed by a stint as Head Chef for Nobu at the Badrutt’s Palace seasonal promotion in St. Moritz. In the spring of 2005 he left Europe for the States to open what would become Nobu’s flagship restaurant, Nobu Fifty Seven. Chef Hoyle oversees kitchen operations at Nobu Fifty Seven in his current role as Executive Chef.