i. Biography
Born in Calgary, Alberta, Canada, Matt Abergel came up through Calgary Jewish Academy before entering the professional kitchen.
The Path
At Masa Takayama’s eponymous restaurant in New York, Matt Abergel worked as sous-chef from 2004. That kind of line work leaves a mark in how a chef reads a pass, organizes a station, and keeps standards steady under pressure. Hong Kong became the next test of range, with Matt Abergel later serving as executive chef at Zuma until 2011. Different city, different rhythm, same craft requirement: carry one kitchen’s discipline into another dining culture without losing control of the basics. Since 2011, Matt Abergel has been co-owner and executive chef of Yardbird and Ronin. The value of that position is in continuity as much as authorship: two restaurants shaped over time by a chef whose experience was gathered across markets and then put to use in his own rooms.
The Work Today
Cooking, in Matt Abergel’s own words, is about connection. “For me, the beauty of cooking is to connect with people and to bring them together. I’m not trying to attract foodies… I want people to come and eat it; that’s it!” The line is plain, and that plainness is the point: the work is directed toward the table, not the commentary around it. “I just know that I like it!” The public face of the work stays close to the plate and the room, with no need for extra framing. What matters is the utility of the cooking: people arrive, eat, and return because the food and the dining room hold together.
Signature
Matt's signature dishes include Korean Fried Cauliflower, tsukune, flower crab with uni, meatballs, and Scotch egg. The list shows a kitchen moving between comfort and precision, familiar forms and sharper edges. It is a compact way to understand the range: food with enough structure to be recognizable, and enough control to be worth repeating.
Acclaim
Matt's honors include First Michelin star for Yardbird. In trade terms, that recognition sits with the rest of the record: years of kitchen work, a stable point of view, and restaurants that turned consistency into notice.
Profile updated July 2026
FAQ
Asked of Matt
What is Matt Abergel's current role?
As of 2026, Matt Abergel is Co-owner and Executive Chef.
What recognition has Matt Abergel received?
First Michelin star for Yardbird (2021).
