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When Matt Moran left school at 15 to become an apprentice chef, little did he know he would one day own ARIA, one of Sydney’s premier restaurants, overlooking the Opera House.
Former country boy from Tamworth, Matt Moran, began his working life with a four-year apprenticeship perfecting classical French cooking skills. It was a period of discipline, but Matt didn’t mind because he knew that if he didn’t succeed; he would have to go back to school.
After completing his apprenticeship and working for another four years, he teamed with his business partner Peter Sullivan and became the head chef in their own restaurant in 1991. The restaurant holds two coveted Chef’s Hats awarded by the Sydney Morning Herald’s 2003 Good Food Guide. Matt likes to give something back – taking on New Apprentices in his harbourside restaurant.
“The great thing is that it’s not just a benefi t for me. It’s giving something to the industry. It’s encouraging young kids and I have always been a big believer in that,” he said.
The advertisement builds on his work with Restaurant and Catering Australia where he promotes apprenticeships by talking directly with Year 11 and 12 students in classrooms. By telling his own story and taking questions like “How much money do you make?” he gives them a realistic idea of what becoming a chef is going to be like.
“If we don’t have apprentices we don’t have an industry.” Not surprisingly, 8 of the 24 kitchen staff at ARIA are New Apprentices and Matt is proud of the close working relationship they all enjoy.
“They mean a lot to me. It’s a real team in the kitchen. It’s something you have to have to get the best out of them. You’re the boss, but you’ve got to be their mate too.
“I’m fairly hands on … swanning in and out of the kitchen … working with them and showing them exactly what we want. We expect a lot from them from day one. It all comes back to me because it’s my name on it. So what we want on the plate has to be perfect.”
Matt’s constant striving for professional excellence led to an invitation in May 2003, to cook for 100 people at James Beard House, a New York culinary institution.
“It is extremely prestigious to be asked to cook at James Beard and I was very honoured. There’s only been two other Australian chefs that have been asked.” He took three of his staff including his fourth-year New Apprentice, Scott Last.
At 34, Matt says he is still learning his trade and believes he is far from the top of his profession. “I’ve still got something to achieve and somewhere to go. When I started 18 years ago, I never thought I would own my own restaurant by the time I was 30. But it hasn’t been easy. It’s been a long hard slog.”
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Hi Matt - love yourmini cookbook as part of the courier mail promotion, so far, out of 5, yours is the best Julie
Hey Matt, I saw the youtube video about wasting food..D18 is an @sshole.. with the world in the state it is now there is no valid reason to waste any food.. like you said.. the crew could have had lunch.. they could have taken it out on the street and handed it out.. to show so little respect for a resource that people all over the world are dying to get is just wrong.. on so many levels..keep up the good fight
I agree with everything he said in that Video. There are people starving all over the world and they are just throwing fresh food away. That company needs to be boycotted. The chef stands up for his morals and fair play to him.
Regarding the youtube video about wasting food... Sure you shouldnt waste it, but the guy was doing his job and Moran acted like a complete pre-madonna arrogant b. I cannot possibly understand how people work for these a-holes in kitchens. The arrogance is unbelievable. They demand a title "chef" like its a rank earned in battle when they are just cooking food and making it look pretty for petes sake. Ranting sure... but that employee should have thrown the food in the jerks face.
Just saw this http://youtu.be/-fKSB1KVM_0 video regarding wasting food. Much respect earned Matt. -Kashif (Ottawa, Canada)
I am so glad that you one of the judges on Masterchef as I think that you are a really nice bloke.
Was in the audience tonight; great show. Re pressing the cooked pork belly in a domestic situation. I think that pressure could be achieved by placing the pork between two strong pllates and tying some string around the plates and then twisting the string to build the pressure required.
ilovetities
matt MORON !
oh yes
He looks like my husband but older.
Such an arrogant person! His food better be good!
Hi Matt - it was great to be at your show at the Good Cooking Show on Sunday! My husband and I really enjoyed watching your live cook-up ... especially when you were putting the pressure on those single kids to get together! The lamb recipe you made was one I frequently cook for guests ... but I must get that scallop entrée off your website - it looked fantastic!
your sad Matt Moran. The worst so called chef to have been at the Good food and wine show!!!
Love your cook books & I think you are a great chef. But I think there is an error in your When I get home Cook book page 182. On the list of ingredients it does not state water but in the instructions it says to add water. I was so confused and the recipe did not work out. Help please
I like your food
WTF to these comments lol
haha we are sitting in class reading this and we agree lol
omg ur any 1 here play cod?
I think that Matt Moran is great and I have seen his version of the show called The F Word. I have to admit, it is a lot more tamer than Gordon Ramsay's version.
hahahhhahah lol to tht kelly girl. jst stfu ay
loven his ****
he is the most rootable chef ive ever met
swin swin
i want to give birth to his children
dont we all
he is fully fully fully fully fully fully fully fully fully fully fully fully fully fully fully SICK !!!!!
hi matt your so cool! i love your dishes they look cool! and pretty! i life the way you know what flavours go with oters!
from no1 fan!
Love the show chopping block - can I get the recipe for the soft crab coating done ont he show? thanks Warren Stewart - email - wstewart@golden.net
Nice for you choose my dish in the Anolon Gourmet Authority cook off. Can't wait for the masterclass!!
is your sister still robbing decent people of thier life savings to put heroin and coccaine up her arm and you call yourself a brother
i agree with kelly. this is very unapproiate and how would you feel if you were in this situation?
Hmm you talkin about Jackie??
I think this is a little inappropriate. Please remove your comment or is this site equipped with a 'report' button???
Living in the country has many advantages. The disadvantage is the distance between our house and your resturants... Ever thought of coming to Coffs Harbour?? Can suppy accommodation, resturant, crowd, local produce and wines and good time... Would love to raise some money for local charity. Keep up your encouragement of young people. We admore your passion.
Matt Moran is a genius cook. I watched Masterchef Masterclass, and he is a good teacher. Matt Moran forever!
i am working on an asment task & finding it hard to get the info on him
Hey Matt is there nobody else for the special appearances in Master chef I am so sick of watching you over and over again ...are you spending less time at ARIA these days ?
Matt, it looks like you poor blighters might be back to the drawing board with the Smith's 'do us a flavour' competition. Word is on the street that two of the four final flavours have been copied from existing chip flavours!
hey,heard about you alot.i watched masterchef.i love to be a chef like you.i wish i will be.tc.
Looking forward to dining in Aria Brisbane on Riverfire night for my Husbands 47th Birthday. Hope to see you there Matt.
MATT MORAN YOU ROCK!!!!!!!!
I am a big fan of Matt. I've been trying to become a chef, but living in Colombia, South America, makes it really hard since there is not a dinning/cooking culture here. I hope to find a way to become one despite all the obstacles I face. You are an inspiration Matt.
Never heard of Mat until today, I was looking for a carrot cake recipe and i came across Matt's recipe. Cant wait to cook it 2mrw and see what it taste like. If i'm satisfied with the results i'm definitely going to dine in he's restaurant for my anniversary in the next week.
i have to do a project on matt he is awsome
Matt is the best, he is a very good chef and im doing a project on him, well, more life a speech I the he is a WORLD CLARSS CHEF well, he is I hope more comes to chef Matt moran and that no one will forget him, well i wont. Matts life has been tuff and I think he should be remebered you rock matt moran
i am doing a project on him, he is very intersting
Have you people seen how complicated this dudes signature dish is????? It is so amazing!!!!!!!!!!!!!! WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I wonder if he is making his Rib Eye Fillet with Ham, Banana and Hollandaise hope so
hey matt, what signature dish are you cooking on masterchef....and <3 u you are one of my idols
i love matt moran!!!!!!!!!!!!!!!!!!!!! be my boyfriend
i agree deeply to this comment. he would be a perfect husband. those finely shaped bosoms (hands)
all i can say matt moran is amazing, his talent and passion for food is one of the reasons i became a chef.. i run a mexican restaurant in wollongong and it is the oldest mexican restaurant in australia.. i would LOVE to invite him to come and eat at the restaurant...
It was fantastic watching you at the Good Food & Wine Show in Sydney ... you have a wicked sense of humour!!
yewwwwe matt moran is soooo maddly awesomeee xx love mee
vcvvcvc
Peter Sullivan taught you all you know (about wine)
ur mum loved me
haa_ hesss soo coool (:
My problem with Matt is that he has publicly stated that he would never serve kangaroo in his restaurant. To me he lacks a spirit of adventure
i love food and wanna become an apprentice chef and i'm also 15 should i leave school to pursue my dream or should i stay in school and finish it????
penguin is right, im 16 and want to be a chef as well, but don't want to risk leavng school, talk to your school and try and obtain a school based apprenticeship THATS WHAT IM DOING!
what about school base apprentice
Matt, you are one of my heroes for the way in which you encourage young people and others who ask for your help - even if they fight like hell against your suggestions at times. Being shouted to NSW for my birthday in April and it would be incredible to dine at Aria though I think budget may not allow but never know your luck in a big city. Chiao
I would like to contact Matt Moran re the possibility of a New Zealand eat and enjoy tour. Please advise contact details for management etc.
I think you a credit to your profession. You are sensitive, caring and patient when I have seen you on restaurant makeover. I enjoy watching you give the contestants advice , my husband and I watch with great interest.
he is so good ARIA is a very good dining place not as good as pier