MATT MORAN

Chef

___________________

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.

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.