Matt started his career in a small country house hotel named The Glen-yr-Afon in Usk, completing his apprenticeship in cooking. His interest in food science lead him to complete a degree in culinary arts and food science in The University of West London. Staying in London Matt worked his way through some very established restaurants with Helene Darroze at The Connaught Hotel being his most influential.
Working so closely with Helene influenced Matt greatly, her philosophy of using the very best seasonal products and treating them with respect and care has become a bedrock of Matt’s cooking style. Two and half years there it was time to come back to Wales. Working as Sous Chef at Restaurant James Sommerin in Penarth from the opening of the restaurant until it gained a Michelin Star taught him a lot about running a restaurant and all that comes with the territory.
After completing his time there, he then moved on to work for Gareth Ward at Ynyshir, which holds a Michelin Star and 5 AA Rosettes. In Autumn 2018 Matt was appointed Head Chef of Park House Cardiff. Matt’s style of cooking is based on exquisite flavour using Welsh produce from the coast and off the mountains. He has cultivated strong relationships with farmers and works closely with small local suppliers which gives him the ability to handpick the produce to ensure it’s the best he can get his hands on.
A new Chapter starts for Matt this Autumn down in West Wales, so keep your eyes peeled.