From as young as 11 years old I knew what I wanted to do, and that was to be a great Chef.

From that age I began helping in my Mothers restaurant and have been in love with the kitchen and food ever since.

When I left home, I decided to start a new journey, to train and work in the greatest restaurants I could find. I had the opportunity to work in top places like restaurant Patrick Guilbaud, L’Ecrivain and Peacock Alley.

In 2002 after 6 years in professional kitchens I left Ireland to further my knowledge in Spain, the home of some of the greatest restaurants in the world.

In 2010 whilst working as a Head Chef in Conrad Gallagher’s Salon Des Saveurs I was nominated by the RAI (Restaurant Association of Ireland) for Irish Chef of the Year.

In 2012 I took the helm at Citron, the restaurant at the five-star Fitzwilliam Hotel on St. Stephens Green. Here I was again nominated by the RAI, this time for Best Hotel Restaurant and Citron was declared Best Hotel Restaurant 2012 by Paolo Tullio.

In 2015 I had the opportunity to open my own restaurant “Boqueria” where I had a lot of great opportunities, here I was also nominated by the RAI for Best Foreign food restaurant and best newcomer in 2016, by The SBP best restaurant in 2016 and by The Gold Metal Awards for Customers choice best restaurant 2016.

For me, cooking is...

For me cooking is an art I like to balance my flavors perfectly and sometimes experiment with it to make sure I get the optimum flavor.

I learned to cook at...

I learned how to cook from my mother.

A cooking secret...

I personally thing the secret is to find great ingredients and continuously taste and correct them as the flavors evolve

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Chef Matt's reviews

5

•

1 services

Genuniely one of the best meals ive ever had. Each dish was bursting with so many interesting flavours, and beautifully presented. Matt was such a sound guy who really made our night special