Matthew Germanchis

Come and meet Matt Germanchis at the Moffat stand HH14 at the Melbourne Fine Food Exhibition 2012.

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  Matthew Germanchis

  Pei Modern

  Matthew’s culinary career began with an apprenticeship at Guy Grossi’s, Café Grossi in Melbourne’s South Yarra. He developed his strong passion for cooking and the experience prompted him to start his first restaurant in the Yarra Valley, The Riberry. after the sale of the Riberry in 2002 Matt did some extensive travel throughout Australia and Europe. Matt then moved to the UK to further expand his culinary knowledge and found his feet at Heston Blumenthal’s the Hindes Head, and The Fat Duck. He spent the next two years working closely with Heston, developing his iconic “historical” dishes. From there he went to central London to work with Rowley Leigh, the renowned pioneer of modern Anglo-French cuisine. Moving back to Melbourne Matt began working with Frank Camorra at MoVida where he remained until the opportunity arose to run his own kitchen at Pandora’s Box. Early 2012 saw the opening of Pei Modern with highly revered chef Mark Best.