Matt Moran is an Australian chef and restaurateur and the tour de force behind some of Australia's most celebrated dining establishments, at the heart of every one of his endeavours lies a passion for quality produce that is fresh and seasonal. As a farmer, the paddock to plate mentality is at the forefront of everything he does.

Food philosophy

This philosophy is showcased in his award-winning contemporary Australian menus that emphasise seasonal ingredients, balanced flavours and premium-quality produce.

Matt is a pioneer in Australia of the ‘paddock to plate’ philosophy and a firm believer in the importance of consumers being connected to the source of their food. Both Chiswick and Chiswick at the Gallery have a kitchen garden that the chefs frequent to pick fresh greens, garnishes, fruit and vegetables each day.

If it’s out of season, it’s not on the menu. Matt also loves to support inspirational local and regional producers, growers and farmers—each with their own unique stories, that he believes makes eating so much more special.

This seed was planted early for Matt, who spent his childhood on a farm, where a commitment to the land, love of food and seasonal, local produce were instilled in him.