By Leigh O’Connor.
Growing up, Matt Upson’s sister dated a restaurant owner and the buzz, produce and kitchen inspired him to follow that route in life, along with spending time in his parents’ garden which was full of awesome vegetables.
These days, this Bunbury-born Chef owns and operates GWYLO restaurant in Mollymook, where diners find Asian street eats on the menu, classic tunes, delicious cocktails and house brews.
"GWYLO delivers bold, punchy flavours and banging cocktails in an atmosphere that makes diners feel welcome and want to stay longer,” he tells AGFG. "I love the hustle and energy of the kitchen, interaction with our customers and creating a welcoming space.”
Matt trained in South Australia and was lucky enough to score a job with Cheong Liew at the Hilton Adelaide Hotel; the pair travelled to Kuala Lumpur together to open an Asian fusion restaurant which enhanced his love of this type of cuisine.
Further overseas travel, including a stint at Capella Lodge on Lord Howe Island, followed before Matt headed to Kangaroo Island as Executive Chef at Southern Ocean Lodge.
"I then left one paradise for another – moving to the South Coast of NSW, opening Merry Street Restaurant and Bar and Tallwood in Mollymook, followed by a pop-up restaurant at Bawley Point’s Wilinga Park. I now have GWYLO restaurant and bar as well as nearby sourdough bakery, LAGOM.
"In between all of this, I have had the pleasure of working with one of my inspirational friends in Bali, who owns KYND.”
Defining his style as Modern Australian with a strong Asian influence, Matt loves smoky hibachi flavours, lime and chilli which all feature heavily in the dishes you’ll find on the menu at GWYLO.
"Our most eyebrow-raising offering is probably Malaysian pancakes with kangaroo rendang and preserved lime yoghurt. One of our recent vegan dishes has also been super popular – the miso potato with cashew cream and togarashi – as well as our WA hibachi chilli glazed octopus with ginger mayo.”
This is one Chef who has an enviable life balance…in five years’ time he sees himself travelling, surfing, eating and some work!
