Matt Moran

Multi-award winning chef, restaurateur, author

With more than 30 successful years in the food industry, multi-award winning chef, restaurateur and best-selling cookbook author Matt Moran is an industry icon. Matt is a highly driven individual, whose passion for sourcing the finest seasonal produce available is reflected in a growing list of successful restaurants that consistently garner praise from his peers, the media and the general public alike.

He is now arguably Australia's most recognised chef after being host or presenter on popular television programmes including Masterchef, Heat in the Kitchen, Masterchef Junior, The Chopping Block, My Restaurant Rules, The Bank and most recently, his own award-winning TV show, Paddock to Plate which screens internationally.

Matt's undoubted credentials in the food industry have also helped him to become a very experienced presenter, whether he is giving a keynote speech, cooking demonstration, media interview or panel discussion.

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Matt began his food career early. At 15, Matt began his apprenticeship at La Belle Helene Restaurant, Roseville, on Sydney's North Shore and it was here that Matt discovered and practiced the art of classical French cooking. Little did he know then that he would one day own some of Australia's most acclaimed restaurants.

He was raised at first on a dairy farm in Tamworth and it was during those early years that Matt developed a commitment to the land and a love for food and seasonal, local produce. Today, this is reflected in his menus and in the quality and freshness of his produce. For example, his lamb comes from Greenhills, the award-winning Moran family farm in the Central Tablelands, which produces premium quality, free-range lamb using sustainable and environmentally conscious methods.

Matt opened his first restaurant, The Paddington Inn Bistro, in 1991 at the young age of 22. In 1995 its success led to a second, Moran's Restaurant and Café, which was awarded best new restaurant in the Sydney Morning Herald Good Food Guide.

Four years later, he opened ARIA Restaurant in one of the most enviable positions in Sydney on the water's edge, overlooking the Opera House spectacular Sydney Harbour. ARIA has been consistently awarded two coveted Chef's Hats for almost 15 years. His other popular venues include Chiswick, ARIA Brisbane, North Bondi Fish, Riverbar & Kitchen, Opera Bar and Chiswick at the Gallery. Matt also has a successful catering business as an offshoot of ARIA in both Sydney, Brisbane and, exclusively, at the Sydney Opera House. His restaurant business continues to expand.

Matt Moran believes that seasonality is one of the most significant ingredients in achieving a flavoursome, balanced and premium quality menu and his contemporary menus are inspired by his passion for sourcing the finest seasonal produce available. Vogue Entertaining has described Matt's food at ARIA as 'a revelation'.

Since 2003 Matt Moran has been a member of the International Culinary Panel for Singapore Airlines. He has also represented Australia internationally promoting food and wine throughout Asian regions. In May 2003, he was invited to New York to appear at the esteemed New York culinary institution James Beard House.

While Matt's main focus is his restaurants he also enjoys sharing his experience and knowledge to the public through the media. Matt was part of The Bank on Channel 7's high-rating reality TV program, My Restaurant Rules in 2004 and 2005. The Bank comprised of a panel of four experts in the food game who give advice and input into the creation of each restaurant.

In 2005, ARIA Restaurant and Matt featured prominently in Heat in the Kitchen, an insightful documentary looking at the lives of three Sydney chefs and their restaurants. The documentary followed the restaurants for a year, coinciding with results from the Sydney Morning Herald Good Food Guide Awards. The show aired on SBS in Australia and is still broadcast internationally. In 2008 he became the resident top chef on Channel 9's reality cooking show The Chopping Block and in 2009 one of the guest judges of Channel 10's enormously successful cooking show MasterChef.

Matt Moran has been part of the judging panel for the coveted Delicious Produce Awards since its inception in 2005. He is a frequent contributor to domestic and global media publications and participates in food festivals and events. He has travelled the country visiting farmers and producers and researches food trends worldwide. GQ Magazine has praised his career, food, menus and down-to-earth character describing him as a 'man of substance'. They awarded him Chef of the Year in 2012 and Food Force of the Year in 2014.

Matt is also a published author, having written four best-selling cookbooks: Matt Moran, When I Get Home, Dinner at Matt's and Matt's Kitchen Garden.