With over 30 stellar years in the food industry behind him, a plethora of awards to his name, a handful of best-selling cookbooks under his belt, and the tour de force behind some of Australia’s most celebrated dining
establishments; it’s safe to say that Matt Moran is an Australian food icon.
He is the owner of Aria Sydney, Aria Brisbane, Chiswick, Opera Bar, North Bondi Fish, Riverbar & Kitchen, Chiswick at the Gallery and Events by ARIA. His business continues to expand with the announcement of a new restaurant
at Barangaroo on Sydney’s foreshore, due to open this year. In the pipeline, he also has several new venues in Sydney and Brisbane.
At the heart of every one of Matt’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.
Matt is a pioneer 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 early years on a farm, where a commitment to the land, love of food and seasonal, local produce were instilled in him.
An evolving empire
Matt started his food career at the age of 15, as an apprentice at La Belle Helene Restaurant in Roseville, on Sydney’s North Shore. Here, he discovered the art of classical French cooking, which remains the foundation
of his cooking today.
Matt opened his first restaurant, The Paddington Inn Bistro, in 1991 at just 22 years old. In 1995 he opened 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, Matt opened his iconic two-hat Aria Restaurant in an unparalleled location on Sydney Harbour.
He continued to expand the business with the opening Opera Bar in 2006 and establishing Aria Catering in Sydney, Brisbane and exclusively at the Sydney Opera House. ARIA Brisbane opened its doors in 2009, and has been
awarded two coveted Chefs Hats like its Sydney sister. Chiswick in Woollahra and Riverbar & Kitchen in Brisbane were established in 2012.
The most recent additions to his ever-expanding empire include North Bondi Fish and Chiswick at the Gallery. The next project is set to be the most innovative venture to date, an inspirational three-storey venue opening in
2017 at the breathtaking new Barangaroo precinct.
As his business continues to grow, Matt is dedicated to developing the people at the heart of his businesses; fostering their passions, encouraging professional development and providing exceptional opportunities within the
Beyond the kitchen
Matt 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 most recently, The Great Australian Bake Off alongside Maggie Beer.
Matt is a published author. He’s written four best-selling cookbooks: 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 he is 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 its inception in 2005.
Matt is also a fifth 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, Australia and supplies premium quality lamb and beef to Matt’s restaurants.
See Matt on on stage at the Good Food Theatre, presented by ILVE at the Good Food & Wine Show in Melbourne.