February 20-24, 2019 Miami Beach
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Raso Matt e1536257656657 400x400 - Raso, Matt

Matt Raso

“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.
Chef Matt’s 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 upon completion of his service enlistment. Before joining Nobu Restaurants, Matt honed his craft at distinguished restaurants in Texas, such as Jasper’s in Plano and The Gaylord Tavern... READ MORE

“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.
Chef Matt’s 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 upon completion of his service enlistment. Before joining Nobu Restaurants, Matt honed his craft at distinguished restaurants in Texas, such as Jasper’s in Plano and The Gaylord Tavern in Grapevine.
In 2005, Matt joined Nobu Dallas as a Sous Chef, where he showcased his talent and culinary leadership. It wasn’t long before he was promoted to Executive Chef. In 2014, Matt accepted the opportunity to transfer to Nobu Waikiki, and eventually moved on to Nobu Honolulu. He is honored to oversee the kitchen of Nobu Honolulu and looks forward to bringing local ingredients to the superior standards of Nobu plating.

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