About Matt Paul Quinn 2017-09-07T09:02:33+00:00
My love for quality, seasonal and locally sourced produce is what drives me to keep creating exceptional food experiences.
Matt’s food career began over 30 years ago as an apprentice at La Belle Helene, one of Sydney’s best restaurants at the time. He quickly rose to the role of Head Chef before taking the helm at Manfredi. He then took an entrepreneurial path and today, he concentrates on overseeing the food and menus at his restaurants.
Food, farm and family are the three most important things to me in life.
Matt is a fourth generation farmer. He had a rural upbringing on a dairy farm and today, his family runs a property in the Central Tablelands of New South Wales, which supplies beef and lamb to his restaurants. He is a pioneer of the paddock to plate philosophy in Australia and believes in the importance of people understanding more about the origins of their food.