Born: Vaucluse, NSW
History: Matt started his chef
apprenticeship at Metro on Main in
For two years it was back and forth between
Kairo Café with Christian Devalance and the
always wanted to be a Chef?
When he left school at the age of sixteen Matt already knew he had a passion for food. Like all good mother’s Matt’s mum was instrumental in helping him find his calling; she wrote an alphabetical list of all the restaurants on the Gold Coast and told him to ring around till he found a position. Without experience it proved to be harder than it looked, but one last call to ‘Metro on
A few factors
made it feasible, including the fact that the current apprentice had put his
back out due to the intensity of work. Despite this, Matt was keen and raring
to go. Working with Michael Slayton for over three years taught Matt some key
principles; never put anything on a plate you wouldn’t eat yourself. At his
impressionable young age Matt also learnt a lot about work; it requires
dedication and discipline. To this day Matt has a great deal of admiration and
respect for Michael, who even let him take care of
would you define your style?
With a cooking book collection dating back to the 1800’s, Matt revisits the books often, reviewing the changes in cookery techniques and ingredients. His style is a mix between Modern Australian / European, emphasising a seasonal based menu. An avid web searcher Matt constantly seeks new ideas and inspiration. As far as culinary boundaries are concerned, for Matt, if you’re not pushing them, why are you cooking?
Matt lives by the premise that fresh ingredients speak for themselves, and thus is insistent upon having ingredients that are fresh and of a high standard. He also believes that “the less work you have to do to a product, the better.”
greatest culinary inspirations?
Michael Slayton his Chef and Mentor, Thomas Kellar because he is the best chef in the world in my opinion and his food is still food without all the molecular gastronomy, Ferran Adria for the total opposite, Heston Blumenthal for his humbleness and for his ability to take food to another dimension.
raising” menu item?
Matt prefers to keep dishes and ingredients that are familiar to his customers. He does have a quirky sense of humour and responded to this question that “Mountain Alp cured Squirrel with
Signature dish: Matt hesitates when thinking about the signature dish, there are too many to include. Regular diners though are talking about Salt & Pepper King Prawns, Asian Spanner Crab Salad, Sweet Corn Custard & Soy Dressing.