This week we catch up with a very interesting chef Matt Tomkinson @MTomkinsonChef. He runs the Michelin Starred kitchen at http://www.montaguarmshotel.co.uk/ but had built an impressive reputation for himself before his time at The Mantagu
After completing his hospitality management degree, Matthew went on to work at the Greenhouse vegetarian restaurant in Altrincham, he then moved through a variety of restaurants, including 4 years as chef de partie at Ockenden Manor, refining his skills along the way.
He then won the VERY prestigious roux scholarship after competing with 6 other chefs in front of a panel comprising Gary Rhodes, Rick Stein, Brian Turner, David Nicholls, Tamasin Day-Lewis and of course the Roux family. He then went on to win a Michelin star, one year afterwards as Head Chef at the Goose in Oxfordshire.
We caught up with Matt for a quick chat, enjoy!
Firstly, I know it is a few years back now but it must be something you will cherish forever. How important has winning (and particpating in) the Roux Scholarship been to your career?
Winning the scholarship is one of the proudest moments of my life, it changes the way you look at the industry and the way the industry looks at you. The association with all the other chefs involved is an amazing network of people to learn from and be inspired by.
Does the pressure of Michelin affect the way you run your kitchen?
No, we focus on our guests and work hard to exceed the standard they expect, if we are doing this the accolades will follow
Which is the last restaurant you visited and what were your thoughts?
One of the best meals I have had recently was at Tuddenham Mill where Paul Foster is the chef – a fantastic experience
Which is your favourite local restaurant?
Rivaaz on Lymington High Street
What is the most difficult part of your job?
Finding staff
What annoys you in the hospitality industry at the moment?
The idea that all chefs do is scream and shout at their staff
What personal attributes do you think make a good chef?
Willingness to work hard, eye for detail and good organisation
What should a chef working for you, never do?
Not care about the person eating the food or lie
Which Chef (Chefs) do you most admire?
Michel Roux, Nico Ladenis, Shaun Hill
People always ask chefs what their last meal on earth would be… Instead, if you had to cook one last meal (the last dish ever for a customer!) what would it be and why?
A simple piece of very fresh fish grilled and served with butter, lemon, new potatoes and Spinach
Photography davidgriffen.co.uk courtesy of greatbritishchefs.com
Posted by Mise En Place International Hospitality Recruitment
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