Meet the Chef · Manalapan, Florida
Meet the Chef of Nobu Manalapan, Palm Beach: Matt Raso on the Yellowtail Jalapeño and 20 Years with Nobu
From the Marine Corps mess to Okinawa to an oceanfront sushi bar — the executive chef of Nobu Manalapan at Eau Palm Beach Resort & Spa on the dish to order first, cooking over open fire, and two decades in the Nobu family.
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On seven oceanfront acres at the southern tip of Palm Beach Island, Nobu Manalapan brought Chef Nobu Matsuhisa's world-famous Japanese-Peruvian cuisine to Eau Palm Beach Resort & Spa — and quickly became one of the Palm Beaches' most sought-after tables. Running its kitchen is Executive Chef Matt Raso, who found cooking in the United States Marine Corps, fell for Japanese food while stationed in Okinawa, and has spent two decades inside the Nobu family since joining in 2005. We sat down with him to talk about the dish every first-timer should order, the local tortillas behind his sashimi tacos, the best seat in the house, and what keeps him inspired after twenty years.
"Great food doesn't need to be overly complicated. Understanding your ingredients, respecting their origins, and knowing how to bring out their natural flavors will always matter more than following the latest trend."
From the Marine Corps to the Nobu Family
Raso's culinary journey began in uniform. He discovered his passion for cooking in the United States Marine Corps, preparing meals for his fellow Marines — and while stationed in Okinawa, Japan, he developed the deep appreciation for Japanese cuisine and culture that would shape everything after. He attended the Art Institute of Dallas, then joined Nobu in 2005, where he had the chance to learn directly from Chef Nobu Matsuhisa. Over the past two decades, that journey has carried him from Dallas to Hawaii to Miami and now to Palm Beach, sharing the philosophy and traditions that have defined his career.
Ask what he is proudest of, and he does not name a dish. He points to people — the young chefs he has mentored and developed over more than twenty years with Nobu, watching talented cooks grow into confident leaders. Being part of their journey, he says, and building a culture rooted in passion, teamwork and excellence, is what he finds most rewarding.
What to Order First
For a first visit, Raso does not hesitate: the Yellowtail Jalapeño. It is one of Nobu's most iconic dishes and, he says, a perfect introduction to the restaurant's culinary philosophy. The combination of delicate yellowtail, fresh jalapeño and yuzu soy creates an incredible balance of flavors — simple, elegant, and a demonstration of how exceptional ingredients and precise execution can create something truly memorable.
Rooted in South Florida
One of the things Raso most enjoys about cooking in South Florida is discovering local producers who share Nobu's passion for quality and craftsmanship. Recently, the kitchen partnered with Sierra Madre, a local Palm Beach producer, to make the tortillas for its Sashimi Tacos. They use the traditional nixtamalization process, which brings incredible flavor and texture — a great example, he says, of folding local craftsmanship into Nobu's philosophy to create something special for guests.
That instinct runs through what excites him about the wider food world, too. He is drawn to the growing appreciation for ingredient-driven cooking, sustainability, and traditional techniques. At Nobu, he notes, the belief has always been that great food doesn't need to be overly complicated: understand your ingredients, respect their origins, and know how to coax out their natural flavors, and you will always be ahead of the latest trend.
Off the Clock
When no one is watching, Raso cooks the way the pros often do — simply, and over fire. At home he loves cooking outdoors; anything that involves flame is right up his alley, whether he's smoking a brisket, making tacos, or grilling fresh vegetables. After so much time in a professional kitchen, there's something special, he says, about getting outside, firing up the grill, and enjoying the simplicity of cooking over an open flame — good food, fresh air, and the pleasure of the process. And to unwind at the end of a long service? A nice cold beer, without a doubt. Living in South Florida, he says, there's nothing better than the warm weather and an ice-cold beer after a long day — sometimes the simplest pleasures are the best.
Where to Sit, and When
Ask Raso for the best seat in the house and the answer is the sushi bar. There is something special, he says, about watching the chefs work — experiencing firsthand the precision, craftsmanship and attention to detail that go into every dish. Being set within Eau Palm Beach Resort & Spa gives the room a beautiful backdrop along the Atlantic, too. His advice: come in the evening, take your time, and let the team guide you through the experience.
The Feeling That Matters Most
For all the precision at the sushi bar, Raso measures a night by how a guest feels leaving it. He wants every guest to walk out feeling they've experienced something truly special — because exceptional food is only one part of great hospitality. It's the attention to detail, the warmth of the service, and those unexpected moments that create lasting memories. Ultimately, he says, he wants guests to feel genuinely cared for, and already looking forward to their next visit.
Beyond the Restaurant
When someone asks what else to do nearby, Raso points to the coastline. The Palm Beaches offer a wonderful combination of natural beauty, culture and hospitality, he says, and he encourages visitors to spend time along the shore, explore the local communities, and enjoy the relaxed elegance that makes the area unique — whether it's a morning by the ocean or an afternoon exploring Palm Beach. There's something special about the lifestyle here, he says, that makes it a great place to visit.
As for Nobu Manalapan itself, he makes the case in terms of experience. After more than two decades with Nobu, what still inspires him is the chance to share Chef Nobu's culinary philosophy and create memorable experiences for guests. At Nobu Manalapan, he says, the team has brought together world-class Japanese cuisine, an incredible staff, and the beauty of South Florida — and whether it's your first visit or your fiftieth, the goal is always the same: exceptional food, genuine hospitality, and a reason to come back.
Nobu Manalapan — At a Glance
- Executive Chef
- Matt Raso
- Founder
- Chef Nobu Matsuhisa
- Restaurant
- Nobu Manalapan
- Property
- Eau Palm Beach Resort & Spa
- Cuisine
- Japanese with Peruvian influences
- Signature dish
- Yellowtail Jalapeño
- Address
- 100 South Ocean Boulevard, Manalapan, FL 33462
Plan Your Visit
Nobu Manalapan serves dinner nightly from 5 p.m. at Eau Palm Beach Resort & Spa, with Chef Nobu Matsuhisa's Japanese-Peruvian menu, an oceanfront setting, and a sushi bar built for lingering. Reservations are recommended. Reserve a table or plan a seaside stay.
Reserve a TableFrequently Asked Questions
Who is the executive chef at Nobu Manalapan?
Matt Raso is the executive chef at Nobu Manalapan at Eau Palm Beach Resort & Spa. He discovered cooking in the U.S. Marine Corps, developed his love of Japanese cuisine while stationed in Okinawa, and has spent two decades with Nobu since joining in 2005, learning from Chef Nobu Matsuhisa.
What should I order on my first visit to Nobu Manalapan?
Chef Matt Raso recommends the Yellowtail Jalapeño, one of Nobu's most iconic dishes — delicate yellowtail with fresh jalapeño and yuzu soy. He calls it a perfect introduction to Nobu's philosophy of exceptional ingredients and precise execution.
What kind of food does Nobu Manalapan serve?
Nobu Manalapan serves Chef Nobu Matsuhisa's signature Japanese cuisine with Peruvian influences, from sushi and sashimi to iconic dishes like Black Cod Miso and Yellowtail Jalapeño, with ingredient-driven cooking and local Palm Beach producers such as Sierra Madre tortillas for its Sashimi Tacos.
Where is Nobu Manalapan located?
Nobu Manalapan is located inside Eau Palm Beach Resort & Spa at 100 South Ocean Boulevard, Manalapan, FL 33462 — on seven oceanfront acres at the southern tip of Palm Beach Island, about 15 minutes from Palm Beach International Airport.
What is the best seat in the house at Nobu Manalapan?
According to Chef Matt Raso, the best seat is at the sushi bar, where you can watch the chefs work up close. He recommends coming in the evening, taking your time, and letting the team guide you through the experience.
How do I make a reservation at Nobu Manalapan?
Reservations are recommended and can be made through the Nobu Manalapan website at noburestaurants.com/manalapan. The restaurant serves dinner nightly from 5 p.m. at Eau Palm Beach Resort & Spa.
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