i. Biography
Matt Hurley is Executive Chef at CUT by Wolfgang Puck in Las Vegas, Nevada, United States, where his kitchen is defined by the clear, confident language of beef and steakhouse cuisine. At CUT, the idea of a steakhouse is not left to tradition alone; under Hurley, it is shaped with contemporary precision, brought into conversation with global influences, and lifted by inventive sauces that add dimension without distracting from the main event. The foundation remains exacting: a commitment to the finest, freshest, humanely treated ingredients, handled with the kind of discipline that lets quality speak for itself. In a city that thrives on spectacle, his work suggests a different kind of luxury—one rooted in restraint, detail, and the slow, careful refinement of flavor.
The Path
Matt Hurley trained at Culinary Institute of America, a formative step that helped establish the technical base behind his approach today. That training point sits at the beginning of a career now expressed through balance and control: the ability to honor the classic architecture of steakhouse cooking while keeping it alert to wider culinary currents. His path reflects a chef drawn not just to the familiar force of a perfectly cooked cut, but to the craft required to make that experience feel polished, modern, and considered. The language of his kitchen suggests a professional who values structure, standards, and the steady accumulation of skill—qualities that remain visible in the way he shapes the dining experience at CUT by Wolfgang Puck.
The Work Today
At the restaurant, he leads a contemporary steakhouse focused on the finest cuts of beef. That mandate may sound direct, but in practice it leaves room for nuance: for the calibration of heat and timing, for sauces that add lift and complexity, and for the subtle interplay of global influences that keeps the menu from settling into routine. The result is a dining room where steakhouse tradition is preserved, but not frozen. Instead, it is reinterpreted with an eye toward freshness, modernity, and the quiet confidence that comes from knowing exactly what the kitchen is trying to achieve. Hurley’s role is as much about coherence as it is about creativity—holding together a style of cooking that must be robust enough to satisfy and refined enough to distinguish itself.
Acclaim
His defining public post is the Executive Chef role at CUT by Wolfgang Puck. In that position, Matt Hurley stands at the center of one of Las Vegas’s most recognizable culinary stages, where his name is tied to a restaurant known for contemporary steakhouse cooking and sense of polish. The role encapsulates the arc of his professional identity: a chef whose work is grounded in rigorous training, sharpened by high standards, and expressed through a menu built on exceptional beef, thoughtful technique, and a luxury ethos that prizes the best ingredients and the most exacting execution.
Profile updated July 2026
FAQ
Asked of Matt
What is Matt Hurley's current role?
As of 2026, Matt Hurley is Executive Chef.
Where did Matt Hurley train or study?
Matt Hurley trained at Culinary Institute of America.
What is Matt Hurley known for?
Beef and steakhouse cuisine.
