Matt started working as a chef in 2004. He worked as an apprentice at the Palmichael Restaurant in Burton Latimer and fell in love with Italian food. 4 years later he went to work at a 5* luxury hotel and thalasso therapy spa in Puglia, Italy.
Returning to England for his final year at university, he wrote a dissertation on historical ethnic food ways and the evolution of Anglo-Italian cuisine whilst working as sous chef at the Case restaurant in Leicester.
After graduating Matt moved to Sydney, Australia where he worked at Quay under chef Peter Gilmore- winning best restaurant in Australia and Australasia (#29 Worlds Top 50 Restaurants, San Pelegrino)