Matt Clark is a professional chef, author and culinary consultant based in Brisbane, Queensland who hosts a Modern Australian menu with a high influence of native Australian produce.
He has worked and travelled throughout Australia, Europe and the UK giving him firm experience within a vast selection of resorts, 5 star hotels, restaurants, cafe's, boat charters, retail deli's, and major events.
Matt has heavy influences from European cooking styles but have taken ideas from all cultures to add to what we call this 'Modern Australian' cuisine. He has a creative style that sees him keeping the food simple, while looking and tasting great. Every effort goes into matching flavours and tastes and then working out how he can make the dish look good to give the ultimate experience in dining.
This passion has been a long built lifetime journey with Matt starting cooking from an early age being influenced by his family's traditions and cooking secrets.
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