With a career spanning over 30 years in the Australian food industry, Matt Moran has a plethora of awards to his name, TV shows, best-selling cookbooks and ownership of some of Australia’s most celebrated dining establishments; it’s safe to say that Matt Moran is an Australian food icon.
My love for quality, seasonal and locally sourced produce is what drives me to keep creating exceptional food experiences.
Matt’s food career began over 30 years ago as an apprentice at La Belle Helene, one of Sydney’s best restaurants at the time. He quickly rose to the role of Head Chef before taking the helm at Manfredi. He then took an entrepreneurial path and today, he concentrates on overseeing the food and menus at his restaurants.
Food, farm and family are the three most important things to me in life.
Matt is a true fourth generation farmer. With a rural upbringing on a classic Aussie dairy farm, his family still runs the property in the Central Tablelands of New South Wales, which supplies beef and lamb to his restaurants. He was the pioneer of ‘paddock to plate’ philosophy in Australia and believes in the importance of everyone understanding the origins of the food being served on their plate.