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FOOD + WINE chef
Matt Stone’s individual, healthy slant on food has made
Greenhouse restaurant a favourite... and scored him
top industry recognition words Bron Sibree photography Ross Wallace
reenhouse chef Matt Stone wasn’t around to personally
accept his latest accolade – Young Chef Of The Year at
the inaugural West Australian Good Food Guide awards.
He was on a mission to Spain’s Basque region to see for
himself just how Mugaritz, which ranks fifth on the San
Pellegrino World’s 50 Best Restaurant list, manages to source 85 per cent of
its food from within a 100 kilometre radius.
“That’s pretty impressive. They’re really passionate about the same sort of
stuff we are, and are a bit further along with the same thought processes and
obviously at the other end of the scale. But just to see a restaurant like that
with the same ideas and values was amazing,” says Matt.
Not that this dynamic 23-year-old is the kind of guy to preach about food
miles or the Greenhouse’s radically green ethos. But Matt, who also won Best
New Talent at the 2011 Gour met Traveller Restaurant Awards, can’t hide his
passion for all that the Greenhouse – with its straw-bale insulation, roof-top
garden, worm farm and water recycling systems – embodies.
Since becoming inaugural head chef at this inspirational city restaurant
created by Dutch-born wunderkind Joost Bakker, Matt has created as much
buzz about his fresh, environmentally friendly food as there is about the
Greenhouse’s verdant exterior walls. “My food is really healthy – there’s not
a lot of fats, butters, creams. I use lots of herbs and spices, so it’s fresh and
tasty, but not mucked around with – it’s honest food.”
Honesty and integrity in food matters a lot to this Margaret River-born
chef, who swapped school for dishwashing at a local kitchen aged 15, and “just
fell in love with the environment and I haven’t looked back since”.
He did his apprenticeship at Leeuwin Estate and Star Anise, where he
became sous chef ag ed 20. He also helped establish Pata Negra, but left
190 SCOOP SUMMER 2010
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