Meet Chef Matthew: A Culinary Artist

Brief Bio – I grew up on the Sunshine Coast in hinterland and rural areas, always having a vegetable patch and livestock including cows and chickens.  As a family we were mostly self-sufficient living on the farms.

I started cooking in the hospitality industry when I was 16 years old, and have been cooking in the Brisbane area since 2007. I have had had the pleasure to cook for many local and international celebrities over the last 17 years of my culinary journey.  Now being the Executive Chef of The Croft House at The Sebel Brisbane I feel that my journey is only just beginning.

Cooking Philosophy:
I enjoy cooking with products that are local to the area, keeping products fresh and in season.

Seasoning dishes with natural sea salt, helps elevate any plate of food.

But also – don’t over complicate things.

Signature dish – Chicken Ballotine, grilled nectarines, roasted carrot puree, asparagus salad, jus gras.

Favourite ingredient to work with – Nashi Pear, being a versatile fruit hot or cold, it helps to introduce an enjoyable crunch when its raw, or a hit of sweetness when cooked, not to mention the distinct flavor it brings.