Owner and head chef of Amass
Rene Redzepi, Heston Blumenthal and Thomas Keller; Matt Orlando has cooked under the guidance of them all.
Matt started his career in San Diego, California at the age of 15 and despite his early start, it wasn’t until some years later that he realised the depth of his passion for cooking. He developed his signature toolbox of skills at Michelin starred restaurants Le Barnardin and Le Manoir aux Quat’ Saisons before settling in to London’s iconic home of experimental gastronomy, The Fat Duck. It was here that Matt met Rene Redzepi, owner and chef of critically acclaimed Noma in Copenhagen, Denmark where he then became Sous Chef and later head chef after time at Thomas Keller’s Michelin three-starred restaurant, Per Se. His connection with Scandinavia intensified so it was natural for Matt to establish his flagship restaurant, Amass, also in Copenhagen. His food, however, cannot be pigeonholed by place or time but is an amalgamation of his rich experiences.