Matt Clark

Executive Chef managing this large multi-outlet establishment catering for functions, fine-dining dinners, buffet service, external catering and canapé functions during all periods ranging up to 1200 people. A high emphasis on maintaining food and labor budgets and menu design.

Assisting leading restaurants and catering companies on short-term contracts with food preparation, external catering, menu design, and restaurant service. Also, regular newspaper articles and radio presentations.

Head Chef building on the reputation of this busy restaurant with a Modern Australian cuisine incorporating Native Australian food. Continuing to back this up with radio interviews and magazine articles.

Head Chef increasing the reputation and quality of food and service bringing a ‘casual fine dining’ experience to a modern Australian cuisine. Stock control and staff training. Backing this up with radio interviews and magazine articles.