Chef de Cuisine of Ça Va brasserie at Intercontinental New York Times Square

Chef Matt Corbett leads InterContinental New York Times Square’s French brassiere Ça Va with over 15 years of New York restaurant experience. He has served at many heralded restaurants, including Oceana, Union Pacific, Artisanal and Picholine. Constantly expanding and growing his talents, he has worked to develop extensive cheese knowledge, production of various dry sausage and charcuterie and an acute wine palate as the Executive Chef of New York’s Punch & Wined Up. Chef Corbett is a celebrated and trusted chef, receiving such honors as two stars in Crain’s New York Business Magazine and has assisted in several favorable reviews in the New York Times.  

The InterContinental New York Times Square offers a superb location on 44th Street reaching into both Times Square and Hell’s Kitchen in the heart of the Broadway Theater District and a short stroll from Fifth Avenue shopping. Opened in July 2010, the Times Square hotel features 36 stories with over 600 rooms; Ça Va, a Todd English restaurant; 10,000 square feet of flexible meeting and event space, including a 4,000-square foot Gotham Ballroom; and 10 smaller meeting rooms on one designated floor. For reservations or additional information, call 1-877-331-5888 or visit

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Notes to Editors:                
About Inter Continental Hotels & Resorts
InterContinental Hotels & Resorts has 171 hotels, located in more than 60 countries with local insight that comes from over 60 years of experience. At InterContinental we believe that superior, understated service and outstanding facilities are important, but what makes us truly different, is the genuine interest we show in our guests. Our desire is to help guests make the most of their time. We connect our well-travelled guests to what's special about a destination, by sharing our knowledge so they enjoy authentic experiences that will enrich their lives and broaden their outlook. For more information, visit

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