Starting as a prep cook at Spago, Hurley quickly advanced through a variety of roles within the restaurant group including café chef, line cook, kitchen and purchasing manager, and Corporate Catering Chef. To ready himself for an Executive Chef position, Hurley then spent time training at CUT in Beverly Hills working alongside Wolfgang Puck. This prestigious, diverse degree program encompassed the study of classic and contemporary culinary techniques, method training and the development of effective leadership skills.įollowing graduation, Hurley relocated to Las Vegas and began his 20-year career with the Wolfgang Puck Fine Dining Group. His interest for the culinary arts and the passion for excellence led him to attend The Culinary Institute of America in Hyde Park, NY, graduating with an Associates Degree in Occupational Studies. Here he learned the secrets of his family recipes and the true sense of family and the rewards of entertaining through food. Intrigued by the foods of his heritage Matt loved spending his afternoons helping to prepare dinners for their large family. In addition to an emphasis on robust red wines, the list also features a strong selection of white wines.Īdjacent to the restaurant's main dining room is an energetic upscale bar and lounge showcasing exclusive custom cocktails, classic drinks and a smaller menu called "Rough Cuts" featuring CUT's popular appetizers and a roving custom cocktail cart showcasing tableside mixology.įull menu available for takeout, call 702.607.6300 to place your order.Ī Boston native, young Hurley would often be found in the family kitchen cooking alongside his mother and grandmother. In addition to the restaurant’s renowned signature cuts of beef, guests also can enjoy an extensive array of entrees including the Snake River Farms American Wagyu Short Ribs Double Thick Kurobuta Pork Chop with apple-quince “moustarda ” Seared Main Diver Scallops and Whole Roasted Stonington Maine Lobster with black truffle sabayon.Īccompanying the entrees is a large selection of house-made sauces including CUT’s Argentinean Chimichurri and Yuzu Kosho Butter, as well as side dishes such as the popular Creamed Spinach with Fried Organic Egg and the Soft Polenta with Parmesan.Ī carefully crafted wine list offers an extensive international list of more than 500 selections focusing mainly on wines from the United States, France, Italy, Spain and Australia.
The restaurant presents a contemporary twist on the classic steakhouse through global influences and Wolfgang’s philosophy of offering only the finest and freshest available ingredients.įrom prime dry- and wet-aged beef to shellfish and sautéed and roasted whole fresh fish, CUT provides broad appeal. The critically acclaimed, award-winning CUT by Wolfgang Puck has become widely recognized as one of the most popular and finest restaurants in America.ĬUT delivers innovation at every level through its unique culinary, service and design combination. Steak aficionados flock to Wolfgang Puck’s refined American steak restaurant, marked by humanely treated ingredients and inventive sauces.
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