Matthew Macartney

Come and meet Matthew Macartney at the Moffat stand HH14 at the Melbourne Fine Food Exhibition 2012.

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  Matthew Macartney

  Chateau Yearing

  Mathew Macartney career started as an apprentice at the Snooty Fox in Olinda, progressed to Café Cuccina in South Yarra, and finally to the Hotel Sofitel under Raymond Capaldi and Marcus Moore. “The best training a young chef could get.” During his tenure at Lake House Macartney’s professional skills were continually extended and refined as he progressed from Commis to Head Chef, punctuated with regular short term opportunities in Fiji, New Zealand and Dubai. When he won Australia’s “Best Sous Chef” the prize was a six week appointment to any restaurant in the world. He chose Restaurant Daniel in New York which has been awarded a 3 Michelin star rating. “It was a unique opportunity to immerse myself in a different culture within one of the worlds most awarded restaurants” In 2007 Mathew moved to the Yarra valley and undertook the role of executive chef at Chateau Yering. Over the 5 years Eleonore’s Restaurant at Chateau Yering has won several major industry awards. The Age Good Food Guide; awarded One Chef’s Hat 2008, 2009, 2010, 2011 Restaurant and Catering 2010; Best Modern Australian Restaurant (Regional) Savour awards 2010; Modern Australian restaurant of the year (National) Restaurant and Catering 2011; Fine dining restaurant of the year (Regional) Restaurant and Catering 2011; Regional restaurant of the year Savour awards 2011; Fine dining restaurant of the year (National) Gourmet traveller; 1 star Gourmet traveller; top 10 regional restaurants in Victoria Restaurant and Catering 2012; Regional restaurant of the year Restaurant and Catering 2012; Fine dining restaurant of the year (Regional) I am very proud of what we have built as a team and the personal accolades and experiences my staff have achieved. Colin Wilson winning Thierry Marx competition in 2010 as well as state and national apprentice of the year 2011. Amy Stanly spent 9 months working at the world number 3 restaurant Mugaritz, Callum Nugent is currently working at the world number 8 restaurant Arzak in Spain and Brittany McKeon was a finalist in the proud to be a chef competition 2012. Training is at the heart of what we do! It’s all about not how well you cook yourself but how well you can teach someone to cook.