the moxy team
MATT LOUIS - chef/owner
Matt Louis, a James Beard Best Chef, Northeast, Semifinalist, 2015 and 2016, and three time Food & Wine nominee as People’s Best New Chef, opened two acclaimed restaurants in Portsmouth: Moxy and The Franklin Oyster House. 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 Oyster House, Portsmouth’s neighborhood oyster bar, 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 Foundation, Food & 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.
OWEN WOLFERTZ - general manager
A New England Native, Owen grew up in Maine and attended the University of New Hampshire. A Jack of all trades for the front of the house at Moxy; he might be greeting you at the door, dropping by your table with some creative plates from the kitchen or behind the bar mixing you a craft cocktail. When he's not on Penhallow Street, you can find Owen cooking or baking up a storm, enjoying the Seacoast NH life or hanging out with corgi, Vonn.
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 - 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.
TYLER ELLIOTT - PASTRY CHEF
Staying close to home, Tyler was accepted into the Le Cordon Bleu Culinary program where he received his certificate in Culinary Science and studied Business Management. In Tyler’s search for the perfect internship, he came across the Wentworth by the Sea, which was set to reopen just before his internship started. Being one of only four grand hotels left in New Hampshire, Tyler was drawn to its charm, history and newly invigorated energy. After Tyler’s internship ended, he remained at the Wentworth by the Sea and quickly became an integral part of the pastry department. Tyler worked his way up to Executive Pastry Chef, where he continued his career for nearly twelve years. Tyler worked alongside many renowned chefs and cooked at the famed James Beard House. In the spring of 2016, Tyler was ready for a new challenge and now brings his fun attitude, whimsical plating and desire for growth and excellence to the team at Moxy.