By Leigh O'Connor.
Four years ago I first met Chef Matt Golinski over dinner at View Restaurant in Noosa – it was a memorable meal which forged a friendship and respect that has carried through global pandemics and hospitality industry crises.
Now after five years as Executive Chef at View by Matt Golinski – it’s time for just that…a change of View. His last day on the pans will be the restaurant’s Melbourne Cup event on Tuesday, November 1.
Matt has decided to lessen the pace after a move to acreage in Kin Kin on the Sunshine Coast and enjoy family life with wife Erin and daughters Aluna and Tillie. Born on Christmas Day last year, Tillie brings joy that was never expected to a time of memories.
In 2011, a tragic fire at the family home in Tewantin resulted in Matt losing his first wife Rachael and three daughters – Starlia, Willow and Sage on Boxing Day.
Joining the Peppers’ team gave him the opportunity to bring his love and knowledge of local ingredients to the menus at View and develop a solid network of producers to supply directly to the resort.
Speaking exclusively to AGFG, Matt says it feels like just yesterday when he first walked into the restaurant’s kitchen.
"We have gone from having five to six local suppliers to now having 50-60. The relationship with these producers that the whole team has now, will continue to exist after I’m gone. It’s a credit to not just the kitchen, but the whole organisation that they value those relationships and what they represent above food cost margins.”
Matt says Head Chef Andy Wilcox will continue to run View’s kitchen and is just as passionate about the paddock-to-plate philosophy as he is.
"There are very few Chefs in the industry that I have as much respect for as Andy. He has a calmness and maturity in the way he works and he genuinely treats his staff like family. I’m going to miss him a lot!"
Some of Matt’s favourite moments in Noosa have been when his Chef mates have joined him in the kitchen – think heavyweights like Manu Fieldel, Miguel Maestre, Alastair McLeod, Glen Barratt, Gillian Hirst, Bruno Loubet and the list goes on.
"While it has been fun for me to catch up with my friends, the true value has been for the kitchen team to see a different perspective on how all of these people operate and their different styles.”
So, what does this Chef have planned for the future?
"As far as work goes for me, I don’t really have a plan yet other than to refresh for a couple of months and then see what the year brings.
"As a family, we are just enjoying having some space, surrounded by good food. There’s always a bunch of bananas hanging at the front door ripening, we pick strawberries and sugar snaps for the lunchbox every morning and we are all enjoying learning about how things grow every day.
"I’m looking forward to having more time to just be hanging around leading the girls astray with silly Dad facts.”
After wanting to be a Chef since he was eight years old, Matt turned the big 50 this year. The move to the country and having two beautiful little girls to watch grow up has given him a new perspective on life.
"Balance is not something I’ve been good at, but I reckon I’m learning.”
Matt believes Australia’s appetite for dining out appears to be at an all-time high and it will only keep increasing.
"We’re just going to need to convince a whole lot of people that working in the industry is fun and satisfying (which it is). Staffing is already a problem wherever you go and it seems like it’s only going to get worse unfortunately.”
It would be remiss not to ask him what the one dish that would sum up his time at View is?
"A little betel leaf snack with tempeh, oyster mushrooms, macadamias, coconut yoghurt and finger lime. In one mouthful, customers are eating six ingredients coming directly from six local producers.”
Having tried this dish at View, it is one of my favourites…click here for the recipe.
