Hospitality talk with chef Matt Boyle

Ahead of International Chef's Day on October 20, Le Cordon Bleu Australia caught up with head chef Matt Boyle from Melbourne restaurant Attica. The acclaimed fine dining hot spot is one of Le Cordon Bleu Australia's industry partners, where students can choose to do their Work Integrated Learning placement.

Did you always want to be a chef? What sparked your love for cooking?  

I always enjoyed cooking for friends and family when I was younger. I guess it was seeing the enjoyment on people’s faces when they ate your food. I also loved the rush of service. That's what drew me into kitchens as well, along with the organisational aspect of being a chef. 

If you weren’t a chef, what would you be?  

I love AFL, so if I wasn't a player, I would be involved in the sport in some department. 

As a chef, what’s the biggest challenge you’re faced with?  

Not giving up on creating new dishes. Sometimes you can fail multiple times at creating a new dish. Sometimes it takes weeks and months to get a dish complete. It's really important not to give up and keep moving forward and trying. Eventually it will come together and you'll be glad you didn't throw in the towel. 

What’s the best thing about being in the hospitality industry?  

Meeting people from all around Australia and the world.

All the students that have come to Attica are willing to learn and very determined to get the most out of their time at Attica. The six months go by pretty quickly, so they definitely have their heads down and are willing to push themselves.

What’s your least favourite ingredient to cook with? Why?  

I don't really cook with ingredients that I don't like, but if I had to choose it would be sea urchin. I think it's overrated for the price you pay for it, and I just don't like the taste! 

And your favourite ingredient?  

Fingerlimes. I love citrus and these fruits are so versatile. There are lots of things you can do with them on both the savoury and sweet side of cooking. 

What does the future hold for hospitality? Is the demand for top quality chefs greater now than it ever was?  

The future is exciting. The borders are back open now and we are starting to see chefs from overseas applying for positions in the kitchen, which is exciting. Lockdown is over and restaurants are starting to get their buzz back. 

Attica is one of Le Cordon Bleu Australia’s valued industry partners, where students get to come and learn on the ground for six months, before graduating. What do you love most about our students in particular?  

All the students that have come to Attica are willing to learn and very determined to get the most out of their time at Attica. The six months go by pretty quickly, so they definitely have their heads down and are willing to push themselves. 

What do Le Cordon Bleu students get to do, alongside Attica staff?  

They get to experience working alongside positive people who are willing to learn and work hard. We have fun at Attica and treat everyone with respect, so they will get to experience a really positive working environment and get to work with some amazing produce from all around Australia.

Experience fine dining at Attica
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