Matt Bates

Executive chef, Matt Bates, joined Cafe Sydney in 2003 following a career that began eighteen years ago at Canberra and progressed to Sydney through Europe and Canada before a return to Sydney to pursue a love of contemporary, classical food.

Matt initially joined the Cafe Sydney team as a junior sous but his cooking proficiency saw him rise to senior sous by the end of 2004, followed by head chef at the beginning of 2007 and then to his current role as executive chef in the middle of that year.

Born in Canberra, Matt moved to Sydney upon completion of his apprenticeship, spending time at Bondi brasserie, Tu Tu Tango, Sydney Marriott and Stamford Plaza before departing for Ireland in 2001 working at the lauded Dublin boutique hotel Brown's. It was here that he refined his European cooking technique and seafood knowledge, charged with the restaurant's fish section, until a love of snowboarding lured him to Whistler in Canada to work at the Westin Resort and Spa.

Upon returning to Australia in 2003 Matt set his sights on Cafe Sydney having admired the restaurant's high end, high volume success and was employed as a junior sous chef via a friend already working in the 35 strong kitchen team.

Since ascending to the role of executive chef Matt has evolved the Cafe Sydney menu in line with his love of classical techniques such as wrapping, braising and confiting.

This is reflected in his favourite dishes from Cafe Sydney's winter menu: lamb rack with a rich confit shoulder and Jerusalem artichokes; braised pork belly with bean cassoulet; and roasted barramundi with baby vegetables and beurre blanc.