The British Culinary Federation is driven by a commitment to achievement, training and quality, with a generous portion of ambition and a passion for competition thrown into the recipe, helping make the British food industry one of the most celebrated in the world.
Matt is a former winner of the Louis Cipolla Chef of the Year Award and has said that he is “humbled and elated to be bestowed with such a respected position” and vows to continue the hard work of the Federation in promoting culinary skills throughout the industry. He went on to say, “A huge amount has been achieved over the last decade. The BCF is well established with a strong foundation, a very successful Youth Academy, three very popular competitions in Chef of the Year, Young Chef of the Year and Student Cook & Serve Team Challenge. The country is represented by England’s National Culinary Team, both at senior and junior level, with proven success in many competitions both in the UK and around the world. All this is achievable through the commitment and support from the industry. I am very much looking forward to the challenges and objectives that lie ahead and helping to keep the BCF in the forefront of the industry. The UK has a rich supply of exceptionally talented chefs and through the diligence of the Federation it is hoped that these skills will continue to improve and flourish.”
Matt has worked with leading Staffordshire hospitality group The Lewis Partnership for over 17 years, overseeing the operation of the five kitchens, including the multi-award winning Orangery Restaurant at The Moat House, Acton Trussell; The Brasserie at The Swan Hotel, Stafford; the Dog & Doublet Inn, Sandon; The Red Lion, Bradley and The Bear Grill, Stafford.
Before joining The Lewis Partnership, Matt started his career as a stagiaire in 1984 at the Savoy in London prior to spending eight years under the wing of Michelin starred chef, Andreas Antona.