Matt Moran is the well-known Australian chef and restaurateur of a number of successful restaurants including ARIA Sydney, ARIA Brisbane, CHISWICK and the newly open Riverbar & Kitchen.
In addition he is the co-owner of event companies ARIA Catering and ARIA Catering at Sydney Opera House.
While Matt’s main focus remains his restaurants, his appearances on TV shows such as Chopping Block, Masterchef, Junior Masterchef and My Restaurant Rules have also helped to raise his profile. His passion and knowledge will also been seen later this year on his new show From Paddock to Plate. Since 2003 he has been a member of the International Culinary Panel for Singapore Airlines, and has represented Australia in promoting food and wine in Asia and most recently GQ Magazine awarded him Chef of the Year in November 2012.
Regardless of the outlet, Matt’s driving force remains seasonality and a passion for producing the best contemporary food possible, with a true sense of professionalism and hospitality. It’s a long-held passion, taking seed at the age of 15, when Matt commenced his chef’s apprenticeship at La Belle Helene in Sydney’s Roseville, where he learnt and finessed his skill in classical French cooking that remains a foundation of his cooking today.
Matt and business partner Peter Sullivan launched their first restaurant, The Paddington Inn Bistro, in 1991. The success of this venture led to a second, Moran’s Restaurant and Café, which opened in 1995 and was awarded best new restaurant in the Sydney Morning Herald Good Food Guide that year. In 1999, the pair opened the doors to ARIA Restaurant, Circular Quay with its sensational views of Sydney Opera House and Sydney Harbour. Since opening ARIA Sydney has been awarded two coveted Chef’s Hats from The Sydney Morning Herald Good Food Guide on ten occasions.
ARIA Catering has been at the Sydney Opera House since 2006 and has prided itself on producing successful events at off-site locations including private residence, boardrooms, showrooms and larger venues throughout Sydney and Brisbane.
Matt and Peter opened a second ARIA in Brisbane in 2009. Situated in the Eagle Street Pier precinct on the riverfront, the restaurant boasts spectacular views of the Brisbane River and the Story Bridge provides a dramatic backdrop for diners. In 2012 ARIA Brisbane was awarded two coveted Chef’s Hats from The Sydney Morning Herald, Queensland, Good Food Guide.
In March 2012 Moran and Sullivan opened CHISWICK restaurant and bar, a relaxed, informal restaurant on Ocean Street, Woollahra. The daily menu features items from the wood-fired oven, showcasing produce from the on-site vegetable and herb garden. In May 2012 the pair announced the expansion of ARIA Catering taking residence as the exclusive event caterer at Sydney Opera House; this development has allowed them to offer their clients the premium ARIA Catering experience in this landmark location. In addition, Riverbar & Kitchen opened December 2012 alongside ARIA Brisbane.
For Matt, seasonality is the key ingredient in achieving a flavoursome and balanced menu. As such, his contemporary menus are inspired by his passion for sourcing the finest seasonal produce available.
'From an early age I have had a strong love of food and local produce. I believe that seasonality is an important basis for menu production and one of the most significant ingredients in achieving a flavoursome, balanced and premium quality menu.’ Matt Moran
In addition, Matt has written three cookbooks—his first, “Matt Moran”, showcases ARIA dishes adapted for the home cook and his second, “When I Get Home”, features favourite recipes he prepares in his own kitchen for family and friends. The third, “Dinner at Matt’s”, was released in October 2011 and he is currently writing his fourth book to be released next year, based around the kitchen garden and seasonal cooking.... Read more.
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