Matthew’s background is firmly rooted in luxury hospitality with more than 10 years of experience working in five-star hotels. Most recently he was the Assistant Director of Food and Beverage at the Park Hyatt Sydney, a role he was promoted to after just two years as Restaurant Manager. He has also worked as Operations Manager at The American Club in Sydney, an exclusive membership club for corporate professionals. “I love all things premium about food and beverage and absolutely love the interaction with guests,” says the Australian-born hospitality star.
His love of all things luxurious begun when he was 18, thanks to some great industry placements while studying an Advanced Diploma in Hospitality and Tourism Management at Kenvale College in 2004. Matthew then went on to complete a Corporate Management Trainee Program at Voyages Hotel and Resorts Australia in 2007.
A Bachelor in Commerce (Major in Management) at the University of Notre Dame in Sydney quickly followed in 2013 as did the Executive Food and Beverage Development Program through Cornell University in 2014.
When he’s not studying and managing large teams of food and beverage employees, Matthew likes to compete in marathons, triathlons and dabble in a little whisky. While living in Scotland, he worked at the Trump Turnberry Resort which stocks more than 250 single malts.
“I call myself an amateur collector of malts so I’m interested to see what New Zealand is doing with Single Malt Whisky.”
Matthew also a strong passion for wine – and says our well-recognised wine industry and the broad range of varietals was a major drawcard for coming to New Zealand.
“It’s the combination of great local produce, fantastic wines and the fact that New Zealand is an adventure sport mecca that really appeals to me. I’m looking forward to jumping in and exploring the country as whole.”
