With over 30 stellar years in the food industry, a plethora of awards to his name, a handful of best-selling cookbooks under his belt, and the force behind some of Australia’s most celebrated dining establishments; it’s safe to say that Matt Moran is an Australian food icon. 

At the heart of every one of Moran’s endeavours lies a passion for fresh, seasonal produce. This philosophy is showcased in his award-winning contemporary Australian menus that emphasise seasonal ingredients, balanced flavours and premium-quality produce.

Moran 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. Chiswick has a kitchen garden that the chefs visit daily to pick fresh greens, garnishes, fruit and vegetables.  

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

This seed was planted early for Moran, who spent his childhood on a farm, where a commitment to the land, love of food and seasonal, local produce were instilled in him. He started his food career at the age of 15 as an apprentice at La Belle Helene Restaurant in Roseville, on Sydney’s North Shore. It was here he discovered classical French cooking, an art which remains the foundation of his work today.  

Moran opened his first restaurant, The Paddington Inn Bistro, in 1991 at just 22 years old. In 1995 he launched 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, he opened his iconic two-hat restaurant, Aria, in an unparalleled location on Sydney Harbour.   

He has continued to expand his portfolio of venues with the opening of Opera Bar, Chiswick Woollahra, North Bondi Fish, Chophouse, Barangaroo House, and his most recent venture The Rockley Pub, situated near his farm.

As his business continues to grow, Moran 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. Beyond the kitchen Moran is one of Australia’s most recognised, celebrated and influential chefs, 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 and The Great Australian Bake Off alongside Maggie Beer.

Matt is a published author, with five best-selling cookbooks including Matt Moran’s Australian Food (2017), 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 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 their inception in 2005. 

Moran is also a fourth-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 and supplies premium quality lamb, pork and beef to his restaurants.  

He is one of only a handful of chefs invited to cook at the prestigious James Beard House and, in 2019, became the only Australian chef – and one of only five historically – invited to the World Economic Forum in Davos, where he spoke of transparency and sustainability in food systems.  

In June 2022 Moran was appointedMember of the Order of Australiain the2022 Queen’s Birthday Honoursfor significant service to the tourism and hospitality industries, and to charitable organisations.