the moxy team

 
Chef_Matt_Louis_Moxy

MATT LOUIS - chef/owner

Matt Louis, a James Beard Best Chef, Northeast, Semifinalist, 2015, 2016, 2017 and 2018 and three time Food & Wine nominee as People’s Best New Chef, opened two acclaimed restaurants in Portsmouth:  Moxy and The Franklin.  A native of NH and a protégé of Chef Thomas Keller, Matt trained at The French Laundry and was part of opening team at Per Se in NYC.  Returning home to his native NH, Matt met restaurateur Jay McSharry and the two opened Moxy and The Franklin Oyster House to rave reviews locally and nationally.

Matt creates Modern American Tapas at Moxy, sourcing local ingredients, creating inventive and contemporary tapas with a nod to New England culinary traditions.  At The Franklin, Matt showcases the fresh bounty of the sea, with special care for locally sourced oysters at Portsmouth’s own Great Bay.

A New England rising star, Matt has earned kudos from The James Beard FoundationFood & Wine, New York Magazine, The Boston Globe, The Boston Herald, Boston Magazine, Yankee Magazine, WCVB TV5 Chronicle, WMUR TV, The Portsmouth Herald, NH Business, Gear Patrol, Business Insider, The Phantom Gourmet and more.

If he’s not on the line in the kitchen, Matt can be found weeding the restaurants’ farm plots or mucking for oysters in Great Bay.

 
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kyle chauncey - general manager

Kyle was born in Gainesville Florida and moved to Portsmouth at a young age. He made is rounds in the area between Dover and Portsmouth restaurants before landing at Moxy. His background in the industry is cocktails but he’s not afraid to do anything as long as it’s for the good of the staff. When he’s not seating you and running around Moxy you can probably find him watching classic horror movies or eating at a bar with his wife.

 

 
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chris hayes - chef de cuisine

Chris grew up in NH and moved to the Seacoast in his early 20s, where he fell into the culinary scene by accepting a cooking job with no prior experience. It was there that he realized cooking was something he genuinely enjoyed and wanted to pursue further. He moved to Napa, California where he gained experience working at Cuvée and then on to Seattle, Washington where he honed his skills at The Rainier Club before returning to NH to rejoin the culinary scene on the Seacoast. He joined the Matt Louis team firstly as Sous Chef at sister restaurant The Franklin for a year and a half before making the move to Moxy as Chef de Cuisine. When not behind the line, Chris can be found world traveling, raising money for shelter dogs, or at Disney.

 
Dayna_Dervishian_Moxy

dayna Dervishian  - assistant manager

As a proud townie of York, Maine, Dayna has always been in love with the seacoast. At the age of 15 she was forced into the restaurant industry to pay for her shopping addiction and not much has changed. Although she is a graduate of UNH, she finds the average desk job too drab and would much prefer to stay up late night and serve "tapas" with the Moxy crew. As the self proclaimed Moxy mascot, Dayna loves turning the restaurant into your holiday dining destination. If there isn't a special occasion to decorate or celebrate, she will make one. If she's not at Moxy running around like a chicken with its head cut off, you can find her enjoying a fine rose and hanging out with her overweight chihuahua named George. She is what we would call the fun manager.