Matthew MacLeod was born and raised in Brisbane, Queensland. The third child of four he developed a love of food at a very early age. At the age of 15 he began his apprenticeship whilst still at school, shortly after which he found himself under the tutelage of the irrepressible Timmy Kemp who ignited his passion for Asian cuisine.
At the age of 19 Matthew was appointed Sous chef of Vinos and under his direction he steered the company to best restaurant of the year in the QHA Awards. Shortly after he moved to Melbourne to take over as Sous Chef of Ping in Port Melbourne, continuing to develop his skills by creating a fusions Thai/Vietnamese menu.
His thirst for knowledge unsated, he left Australia to travel the world, cooking Dutch fusion cuisine in Holland sourcing fresh produce from his own organic garden and neighbouring countries, to India and Thailand to gain a better understanding of spices, street food and communal dining, and to the United Kingdom where he was able to get back to his cooking roots and explore his curiosity for molecular gastronomy.
On his return Australia Matthew picked up where he left off at the French/Vietnamese restaurant Libertine, he was able to combine his classical training and passion for Asian flavours into a harmonious and thriving business.
On his most recent trip to Thailand he had an opportunity to work at one of the best restaurants in Asia. Bo.lan, which currently sits at number 28 on the San Pellegrino 50 Best Restaurants list and is an authentic Thai fine dinning restaurant.
Matthews culinary portfolio is expansive and innovative, drawing on his years of experience to create dynamic events. He is also a passionate supporter of locally produced and sustainable artisan products.