Chef Matt Louis of Moxy - Biography
Matt Louis, a graduate of the Culinary Institute of America, has had a vastly varied career through the culinary industry. In California, he worked his way through the kitchen at Bouchon and spent his spare time working at The French Laundry. Louis had the opportunity to train with Chef Thomas Keller himself, both at The French Laundry and Per Se in New York, before he finally decided to move back home to New Hampshire.
Here, he spent time as a culinary teacher at the Southern New Hampshire University and also participated in culinary competitions, both as a competitor and as a coach. Eventually, he moved back into the kitchen, taking a position at The Wentworth by the Sea Hotel in New Castle where he was in charge of all the culinary operations for the hotel. Louis has also staged at Clio, Café Boulud, Momofoku Ko, Torrisi Italian Specialties, Eleven Madison Park, and Noma in Copenhagen.
The menu at Moxy showcases regional eats using a tapas backbone. Louis combines local ingredients and flare to craft familiar New England bites like Johnny Cake’s with Mustard Glazed Pork Butt, Pickled Cucumber, and Molasses BBQ sauce and Fried Clams with Mustard Aїoli, Pickled Peppers, and Onions, served skewered on tiny bamboo sticks.