Chef Matt Finch

I’m an intuitive chef who learned by doing, helping my mother cook elaborate family meals from the time I was old enough to hold a spoon. Those early experiences led me to pursue a career in Cheffing and I now combine my love of food and healthy living to help clients live and eat better.

After graduating from the Prue Leith College of Food and Wine, where he achieved the service award, Matt started his career as a chef in 2005; a path that has taken him across the world and into a variety of roles in the kitchen.

He landed his first international job at the age of 22 as Line Chef at Harmony restaurant in Greece where he learned to deal with the pressures of serving 200 guests at a time. Upon his return to South Africa in 2006, Matt began training as a sous chef at the highly-acclaimed Yum restaurant in Johannesburg and then Ginja in Cape Town. It was here when he was first responsible for training staff, which ignited his passion for empowering others with skills, and spoke to his belief in helping to elevate others.  

Following his time at Gingja, Matt worked in a range of kitchens and restaurants including Julep Cocktail and Tapas Lounge, Boo Radley’s Bistro, the Cape Grace Hotel, and was even a private chef for the Lady Z motor yacht, where he not only cooked for the crew and guests, but also assisted with maintenance on the deck when things were quiet.  

Matt now focuses mainly on consulting and private cheffing for the home & events.