The kitchen at Tallwood is headed by co-owner Matt Upson, who after spending almost 20 years in the kitchen has developed quite an impressive culinary profile.
Matt began his cooking career in South Australia and from this was soon allotted the opportunity to train under some of Australia’s greatest chefs including Cheong Liew, David Reyner, Tippy Heng, Simon Bryant, Maggie Beer, Steven Snow and Felix Rutz just to name a few.
After spending some time traveling and perfecting his culinary technique Matt began making his mark at some of Australia’s most highly regarded restaurants. The most memorable of these being the multi award winning Southern Ocean Lodge on Kangaroo Island and Capella on Lord Howe Island. Following three years as executive chef for the Baillie Lodges, Matt and his partner Simone returned to the South Coast of NSW in 2010 to raise their family and begin a new venture with the opening of Merry Street Restaurant and Bar at Kioloa. After establishing Merry Street as a well-regarded south coast dining establishment, Matt has now passed the restaurant onto new hands so that he can focus his time and energy on Tallwood.
When asked what his favorite thing about being a chef was, Matt’s response was “being able to see people relax in the dining room, drinking good wine and eating simple honest food” and it is this that gives him the drive to continue in the kitchen.
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