With over 30 stellar years in the food industry behind him, a plethora of awards to his name, a handful of best-selling cookbooks under his belt, and the tour de force behind some of Australia’s most celebrated dining establishments; it’s safe to say that Matt Moran is an Australian food icon.
At the heart of every one of Matt’s endeavours lies a passion for fresh, seasonal produce. This philosophy is showcased in his award-winning contemporary Australian menus that emphasise seasonal ingredients, balanced flavours, and premium-quality produce.
Matt is a pioneer in Australia of the ‘paddock to plate’ philosophy and a firm believer in the importance of consumers being connected to the source of their food. Both Chiswick and Chiswick at the Gallery have a kitchen garden that the chefs frequent to pick fresh greens, garnishes, fruit, and vegetables each day.
If it is out of season, it is not on the menu. Matt also loves to support inspirational local and regional producers, growers, and farmers-each with their own unique stories, that he believes makes eating so much more special.
This seed was planted early for Matt, who spent his childhood on a farm, where a commitment to the land, love of food and seasonal, local produce were instilled in him.
Current Work
Matt is one of Australia's most recognised, celebrated and influential chefs, having hosted prime-time shows such as Masterchef and Masterchef Junior, Heat in the Kitchen, The Chopping Block, My Restaurant Rules, The Bank, his own conceptualised award-winning TV show Paddock to Plate and The Great Australian Bake Off alongside Maggie Beer, on Foxtel.
Matt is a published author. He has written five best-selling cookbooks: Matt Moran’s Australian Food (2017), Matt’s Kitchen Garden (2014), When I Get Home (2013), Dinner at Matt’s (2011) and Matt Moran (2008).
Among other achievements, he is also a frequent contributor to magazines and newspapers globally and he is a member of the culinary panel for Singapore Airlines designing in-flight menus. He was also awarded GQ’s Chef of the Year in both 2012 and 2014 and has been part of the national judging panel for the coveted Delicious Produce Awards, since its inception in 2005. Matt is frequently requested both in Australia and overseas to cook for private events and dinners as well as food festivals and give keynote presentations on hospitality, food, farming, and sustainability.
Matt is also a fourth-generation farmer and still owns a farm to this day. He has a true love of the land and is passionate about farming and creating exceptional produce. Moran Family Farm is located in the Central Tablelands of New South Wales, Australia and supplies premium quality lamb, pork and beef to Matt’s restaurants.
He is one of only a handful of chefs invited to cook at the prestigious James Beard House and in 2019 he became the only Australian chef, and one of only five historically, to be invited to the World Economic Forum in Davos where he spoke of transparency and sustainability in food systems.
Previous Experience
Matt started his food career at the age of 15 as an apprentice at La Belle Helene Restaurant in Roseville, on Sydney’s North Shore. Here, he discovered the art of classical French cooking which remains the foundation of his cooking today.
Matt opened his first restaurant, The Paddington Inn Bistro, in 1991 at just 22 years old. In 1995 he opened Moran's Restaurant and Café, which was awarded best new restaurant in the Sydney Morning Herald Good Food Guide. In 1999, at the age of 30, Matt opened his iconic two-hat restaurant, Aria, in an unparalleled location on Sydney Harbour.
He continued to expand his portfolio of venues with the opening of Opera Bar, Chiswick in Woollahra, North Bondi Fish, Chiswick at the Gallery, Chophouse and his most recent and innovative offering, Barangaroo House, an inspirational three-storey venue in the breathtaking new Barangaroo precinct in Sydney.
As his business continues to grow, Matt is dedicated to developing the people at the heart of his businesses, fostering their passions, encouraging professional development and providing exceptional opportunities within the food industry.
