Chef Matthew Gojevic
Private Chef In Champagny-En-Vanoise
Let me introduce myself. I've been cooking since the tender age of 14!! So now getting on to 18 years experience.
I started my culinary journey at my local pizza joint back in Melbourne, Australia and went on to work in some of the world's best restaurants such as The Fat Duck (England),
Cracco (Milan),
River Cottage (England)
and Royal Mail Hotel(Australia) to name but a few.
Basically, what I'm saying is that food and I are like basil and tomato, we work well together.
More about me
For me, cooking is...
About having fun with flavour and sharing those experiences with others
I learned to cook at...
I attended The William Anglis Culinary School in Melbourne.
A cooking secret...
Keeping it calm and simple is key
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