Private Chef matt Toronto, ON, Canada

keep it simple, make it nice

My cooking style is keep it simple and make it nice. It's easy to find inspiration in everyday ingredients while walking in the market. I think its important to use what is seasonal, local and fresh. Take 5 seemingly simple ingredients and really make them shine. With Toronto having such a wide variety of international ingredients I think it's exciting to find new things and challenge myself to use something I have never used before. I guess to sum it up easily: local, regional cuisine, European technique with a surprise here and there.

A little about my experience. I have been working in restaurants for 11 years in almost every position in the kitchen. From a Humble dish washer, to an experienced sous chef. Cooking is all that I have ever done and genuine hospitality is what I care the most about. I went to culinary school at Ottawa's Algonquin college. During and after this, I worked for some of the city's top chefs for 4 years before setting my sights on Toronto. I have been here for two years now working in big and small restaurants, working hard to learn all that I can. Now I am looking to try something new, a chance to provide my own brand of hospitality and food to people that are as interested and care about food as much as I do. I am currently working in a busy down town restaurant on queen street west specializing in casual French cuisine.

Europe, French, Italian, Spanish