Chef Matt Hurley, of CUT Las Vegas, shares his go-to favorites in Sin City.
Matthew Hurley was introduced to cooking at an early age, learning from his two first mentors, his mother and grandmother. A Boston native, Hurley would spend afternoons in the kitchen preparing weeknight dinners for his large family. His interest and passion for the culinary arts led him to attend The Culinary Institute of America in Hyde Park, NY.
Following graduation, Hurley relocated to Las Vegas and began his more than 13-year career with the Wolfgang Puck Fine Dining Group as a prep cook at Spago. Hurley advanced through a variety of roles within the restaurant group including café chef, line cook, kitchen and purchasing manager, ultimately holding the position of Corporate Catering Chef for the Las Vegas-based Private Dining & Catering.
Hurley’s distinguished talent, creativity and passion for cooking, serve as the perfect recipe for success in his new role as executive chef of CUT Las Vegas, Puck’s sixth fine dining restaurant in the city.