Matt Moran is a pioneer in Australia of the ‘paddock to plate’ philosophy and a firm believer in the importance of consumers being connected to the source of their food
He created both Chiswick and Chiswick at the Gallery based on this belief, where his love of seasonal ingredients, balanced flavours and premium-quality produce really come together.
Matt works closely with Head Chef, Tom Haynes (Woollahra) and Tim Brindley (Gallery) to develop the seasonal menus based on what's growing the garden. An avid supporter of inspirational local and regional producers, he believes the unique stories of growers and farmers makes eating so much more special.
Behind all of his endeavours lies a passion for fresh, seasonal produce and if it’s out of season, it’s not on the menu – unless of course it’s the Moran family lamb. Sustainably sourced from Matt's fourth generation farm in the Central tablelands NSW, it has been on the menu since we launched and is still a Chiswick favourite today.