Matt Breen, head chef at Hobart's Italian eatery Templo, has worked in kitchens all around the world, but came back to Tasmania to apply his foreign techniques to the superlative local produce on offer.
Forging a sense of community around local food is at the heart of Matthew Breen’s ever-changing blackboard menu.
Alongside his business partner and sommelier, chef-owner Breen translates his love of Italian flavours onto the plates of this 20-seater restaurant with his worldwide influences.
Breen places emphasis on his outstanding food to his relationships with local producers, sourcing most of his ingredients within a 50-kilometre radius of the restaurant; keeping the menu simple, inspired by Italy but with a local Hobart flare.
Events featuring Matt Breen
Glasshouse Kitchen - Spice | 13 April