Matthew Silverman’s first job in a restaurant was with world famous chef, Wolfgang Puck, when he was just 17 years old. Through his passion for the industry and an unwavering work ethic, Silverman quickly rose through the ranks to become the youngest executive chef in the company.

Now, as Chef and Head Chocolate Maker at HEXX, Silverman works with Executive Chef Matthew Piekarski on our American-style menu for HEXX kitchen + bar, which includes contemporary and classic dishes from various regions around the country, with selections ranging from baked cheese and a lobster roll to chicken & waffles and lamb osso bucco. As is customary of American cuisine, the selections have a range of influences from other areas of the world including Spain, Italy and the UK. “On the Strip, going out to eat should be part of the overall Vegas experience,” says Silverman.

At HEXX, a big part of that experience comes from our single-origin, bean-to-bar, handcrafted chocolate. HEXX chocolate is actually made in our exhibition kitchen by Chef Silverman and his dedicated team, with varietals crafted from beans grown in Ecuador, Tanzania, Madagascar, Venezuela, Peru and other countries. The flavors are fresh and true to the beans, lending a new experience in tasting and flavor profiles for chocolate lovers. Our chocolate is integrated into various facets of HEXX, with savory elements introduced throughout the menu’s specialties and sweetness adding to the richness of our dessert menu.

Silverman began his culinary career as a dishwasher at Wolfgang Puck inside MGM Grand Hotel & Casino in 1995. In 2003, Silverman accepted a position with Michael Corrigan Restaurant Group as corporate executive chef, where he provided direction as well as helped develop new concepts for the company’s expanding portfolio, including: Vintner Grill, Vintner Grill Strip, Agave Mexican Restaurant and the RoadRunner Restaurants. In 2008, Silverman was promoted to chief financial officer of the restaurant group. During that time, he developed three of his own restaurants in the San Francisco area. He has now opened more than 30 restaurants throughout his career, and shares his expertise as a consulting partner for Las Vegas Food & Beverage Service Advisors, a consultancy and management company for the food and beverage industry.

In 2007, Silverman had the honor of presenting his cuisine at the prestigious James Beard House in New York City.

Silverman feels passionately about the restaurant industry and integrates that passion into many facets of his life. He enjoys cheese-making and is active as a Chef Ambassador for the Wisconsin Artisan Cheese Council. A long-time resident of Las Vegas, Silverman has been with his wife, Misty, for more than 16 years, and enjoys fishing in his spare time.

A Wisconsin native, Matthew Piekarski moved to Las Vegas more than a decade ago with aspirations to learn from some of the world’s top chefs. Through hard work, talent and determination, Piekarski is now Executive Chef at HEXX kitchen + bar, our dynamic new 24 hour restaurant at Paris Las Vegas, and Chocolate Maker at HEXX chocolate & confexxions, our one-of-a-kind chocolate and candy emporium.

As Executive Chef, Piekarski works in collaboration with Chef Matthew Silverman on HEXX kitchen + bar’s distinctive, American-style menu with classic and contemporary influences. Additionally, he is responsible for overseeing the production and execution of all food and chocolate for HEXX kitchen + bar. The creation of chocolate in-house allows Piekarski to be involved with every step of the process, starting with the selection of the cacao beans and finishing as a signature HEXX chocolate bar.

Piekarski ensures all dishes are meticulously and consistently prepared to our customers’ satisfaction, including such dishes as pappardelle tossed with wild mushroom, baby spinach, portabella cream and parmesan; roasted branzino with couscous, baby spinach, sweet tomato and pesto; and our beef tartare of filet mignon with shallot, egg yolk, chive, pickled mustard seed and rye crisp. Taking an artisan approach to the HEXX menu, Piekarski assembles each meal using quality sourced ingredients. He also works with Silverman to manage the culinary team and oversee all back-of-house operations.

“When it comes to HEXX, I take a lot of pride in the fact that we make everything from scratch with heart and soul,” says Piekarski. “We craft our artisan chocolate all the way from the bean to the bar, we freshly bake all of our pastries, craft all of our desserts and cook all of our savory dishes from start to finish.”

Since moving to Las Vegas, Piekarski has learned from many notable chefs including Eric Klein, executive chef of Wolfgang Puck’s Spago in The Forum Shops at Caesars Palace, David Walzog, executive chef of SW steakhouse at Wynn Las Vegas and Jason Harrison, executive banquet chef at the Bellagio Resort & Casino. Piekarski began his career in the United States Army as a cook and veterinary food inspector in 2000. In 2005, he started his restaurant career as an assistant banquet chef at the Bellagio Resort & Casino. After gaining valuable knowledge and experience, Piekarski was named sous chef of Society Cafe at Wynn Las Vegas in 2009. Later that year, Piekarski began working as executive chef of Eva Longoria’s Beso Steakhouse in Crystals at CityCenter. Most recently, he served as executive chef of Sugar Factory American Brasserie starting in 2012.

In his spare time, Piekarski enjoys working out, competing in fitness competitions and playing Frisbee golf. A true foodie, Piekarski seeks new, off-the-grid places to experience a diverse array of cuisines.