Born in Baltimore, Matthew Kirkley developed his passion for seafood while fishing with his father in the Chesapeake Bay, a formative experience that continues to shape his culinary philosophy. After graduating from the Culinary Institute of America, he built an impressive career in renowned restaurants across the United States and Europe, including The Fat Duck, Le Gavroche, Le Meurice, Restaurant Joël Robuchon, L2o and COI.
His talent and leadership earned him two Michelin stars at L2o and a third Michelin star at COI.
Alongside his restaurant career, Kirkley achieved significant success in culinary competitions. After winning the national selection for Team USA, he led the American team to gold at the Bocuse d'Or Americas and secured 9th place at the Bocuse d'Or Grand Final in 2019. Since moving to Hong Kong, he has continued his rise through prestigious establishments including Amber and Belon, where he helped earn a Michelin star and international recognition. Throughout his career, Matthew Kirkley has remained committed to ingredient-driven cuisine, combining technical precision, respect for tradition and a refined approach to flavour.
