Matt Moran is the well-known Australian chef and restaurateur of a number of successful restaurants including ARIA Sydney, ARIA Brisbane, CHISWICK, Opera Bar, Riverbar & Kitchen, North Bondi Fish and CHISIWICK at The Gallery. In addition, he is the owner of ARIA Catering, an event company based in Sydney, Brisbane & exclusively at the Sydney Opera House. His restaurant business continues to grow with the recent announcement of an exciting new venue at Barangaroo on Sydney’s foreshore.
Matt’s restaurants consistently garner praise from the food industry, media and general public alike and although they are his main focus, his talents are diverse. His profile has been raised by his appearances on TV shows such as Chopping Block, Masterchef, My Restaurant Rules and more recently, his award winning TV show, Paddock to Plate.
Regardless of the outlet, Matt’s driving force remains fresh produce, 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. It’s here that he learnt and finessed his skill in classical French cooking that remains a foundation of his cooking today.
Matt launched his 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 more than ten occasions.
Next Moran opened Opera Bar, one of Sydney’s most popular venues and also ARIA Catering at the Sydney Opera House in 2006 which has prided itself on producing successful events at off-site locations including private residences, boardrooms, showrooms and larger venues throughout Sydney and Brisbane. It is also the exclusive event caterer at the Sydney Opera House that has allowed them to offer their clients a premium experience in this landmark location.
A second ARIA opened 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. It too has been awarded two coveted Chef’s Hats from The Sydney Morning Herald, Queensland Good Food Guide.
In March 2012 Moran 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 addition, Riverbar & Kitchen opened December 2012 alongside ARIA in Brisbane. The expansion has continued with the popular North Bondi Fish opening in 2013 and just recently, in October 2014, CHISWICK at The Gallery (Art Gallery of New South Wales). The restaurant at Barangaroo is due to open in 2016.
For Matt, seasonality is the key ingredient in achieving a flavoursome and balanced menu and 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
Matt is also the author of four best selling cookbooks— Matt Moran, When I Get Home, Dinner at Matt’s and his latest, Matt’s Kitchen Garden just released in September this year. Among other achievements he has been a member of the Singapore Airlines’ International Culinary Panel since 2003, was awarded Chef of the Year by GQ in 2012 and Food Force of the Year in 2014. He is also a regular contributor to newspapers and magazines globally.
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