Hungry For More

Chef Matt Moran is a household name in Australia, especially in his hometown of Sydney. The chef, who turned 51 this year, is not just known for his work multiple television shows involving Food Like Masterchef Australia, the great Australian bake off and chopping block. The chef is also a well-known restaurateur of a number of successful restaurants, which include aria sydney, aria brisbane, chiswick, opera bar, river bar & kitchen, north bondi fish and chiswick at the gallery. He also owns Aria Catering, an event company, and he’s a part of the International culinary panel in Singapore Airlines.

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“I’ve started to rethink and rework the way I’ve been doing things,” he tells us in a Zoom interview. “I’m doing a lot more than before.” That’s a passion that drives a lot of how Chef Moran lives his life, and it’s something that started from his youth. “I’m a very lucky person in life. I started cooking when I was 15 years old, following which I fell in love with the industry.” He explains, and in a way, he’s undercutting just how much effort and love he’s put in for the industry, with a start of his chef’s apprenticeship at La Belle Helene in Sydney’s Roseville, where he learnt and finessed his skill in classical French cooking. It’s a part of the cooking that remains a part of his cooking to this day. “I am just as driven now as I have ever bee