Matt Moran
| Matt Moran | |
|---|---|
 Matt Moran, Australian chef | |
| Born |
15 May 1969 Tamworth, Australia |
| Occupation |
Chef author restauranteur television personality and judge |
| Website | http://www.mattmoran.com.au |
Matt Moran (born in Tamworth, New South Wales, 15th May, 1969) Moran is an Australia chef, restauranteur, author and television personality and judge, with over 30 years in the food industry behind him, a plethora of awards to his name, a handful of best-selling cookbooks 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. He is the owner of ARIA Sydney, ARIA Brisbane, CHISWICK, Opera Bar, North Bondi Fish, Riverbar & Kitchen, CHISWICK at the Gallery and ARIA Catering. His business continues to expand with the recent announcement of a new restaurant at Barangaroo on Sydney’s foreshore.
Early life
Moran was born in Tamworth and raised on a dairy farm at Badgerys Creek, west of Sydney, before moving to the outer-western suburb of Blacktown. Moran has credited his upbringing on the farm and in Blacktown for instilling in him “a good work ethic and a certain kind of toughness”. Matt is a fifth 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 and beef to Matt’s restaurants. Moran has said “from an early age I have had a strong love of food, local produce and living off the land. I believe that seasonality is an important basis for menu production and one of the most significant factors in achieving a flavoursome, balanced and premium quality menu.’ Matt commenced his apprenticeship at La Belle Helene Restaurant, Roseville, New South Wales, on Sydney’s North Shore and it was here that Moran practiced the art of classical French cooking.
Career
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 Aria Restaurant in an unparalleled location on Sydney Harbour. He continued to expand the business with the opening Opera Bar in 2006 and establishing Aria Catering in Sydney, Brisbane and exclusively at the Sydney Opera House. ARIA Brisbane opened its doors in 2009, and has been awarded two coveted Chefs Hats like its Sydney sister. Chiswick in Woollahra and Riverbar & Kitchen in Brisbane were established in 2012. The most recent additions to his ever-expanding empire include North Bondi Fish and Chiswick at the Gallery. The next project is set to be the most innovative venture to date, an inspirational three-storey venue opening in 2016 at the breathtaking new Barangaroo precinct. 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.
Television career
Matt is one of Australia's most recognised, celebrated and influential chefs both in Australian and oversea, 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, which celebrates Australian produce and growers and farmers across the country. It screens internationally as Australian Food Adventures with Matt Moran. Most recently he appears as judge in the highly successful The Great Australian Bake Off. He also frequently makes guest appearances in a variety of other programs in differing genres.
Cook Books and media
• Matt’s Kitchen Garden, 2014
• When I Get Home, 2013
• Dinner at Matt’s, 2011
• Matt Moran, 2008
• Paddock to Plate DVD series 1 and 2
Matt is a published author. He’s written four best-selling cookbooks: 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.
Restaurants
Moran has 10 restaurant businesses and his empire continues to evolve.
Matt Moran Website http://www.mattmoran.com.au/
ARIA Sydney https://www.ariarestaurant.com/sydney
ARIA Brisbane https://www.ariarestaurant.com/brisbane
CHISWICK Woollahra http://www.chiswickrestaurant.com.au/
CHISWICK at the Gallery http://www.chiswickrestaurant.com.au/
North Bondi Fish http://www.northbondifish.com.au/
Opera Bar http://operabar.com.au/
River Bar & Kitchen http://riverbarandkitchen.com.au/
ARIA Catering Sydney http://www.ariacatering.com.au/
ARIA Catering Brisbane http://www.ariacatering.com.au/
Charity and Contributions
Matt is an Ambassador for OzHarvest, a charity that aims to reduce food wastage and provide meals to the homeless. It also runs programs for disadvantaged Australians who, for whatever reason, have fallen through life’s cracks, teaching them valuable skills in food and hospitality. He also lends support to other charities such as the Sydney Children’s Hospital, NICI, Variety Children’s Charity, OCRF, NBCR, Cancer Council and many more.
Awards, Nominations and Honours
• Paddock to Plate won two ASTRA Awards for Most Outstanding Lifestyle Program in 2014 and 2015. It was also nominated for Best Light Entertainment Television Series at the 4th AACTA Awards.
• GQ Chef of the Year, 2012
• GQ Food Force of the Year, 2014.
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