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Matthew Wild
Executive Chef
Matthew Wild is passionate about using the finest produce in his new
menu at bistro 3.
He is renowned for creating innovative cuisine that has earned him a
solid reputation and loyal following.
“I have always been influenced by the masters of French cuisine. When
Nick Winter, a co-owner of bistro 3, asked me to lead the
kitchen at his latest venture, I couldn’t say no.”
“I love having the opportunity to develop a unique menu that I hope will
change the dining landscape in Port Douglas,” Wild says.
“Port is one of the most beautiful places on earth and I am very excited
about what’s happening here with the food scene,” he says.
“It’s such an eclectic community full of fabulous people who really care
about food and wine.”
Wild trained under Mogens Bay Esbensen at Nautilus, before
relocating to Byron Bay where he was the chef/owner of Wild About
Food at Bangalow. He worked as Steve Snow’s chef de cuisine at the
award winning Fins in Byron Bay.
His next venture as chef/owner, Restaurant Wild, also in Byron
Bay attracted critical acclaim and won a number of awards. He led the
kitchen at Wild at Byron, named in his honour, for the retail
tycoons, Gerry and Katie Harvey at their exclusive spa resort, The
Byron at Byron before coming full circle back to where he began is
career, Port Douglas.
Mathew has hosted a number of exclusive guest chef dinners at luxury
resorts in Australia, Bali and Fiji. He has conducted cooking classes
and written columns and articles for several food and lifestyle
publications.
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