How I Got Here: Matt Brown

Why restaurants?​
I actually started in hotels but found them too large, the learning process in smaller kitchens is much quicker.

Tell us something you wish you had been told at the start of your career?​
Look after your feet. You’ll be on them at least 12 hours a day!

What do you do in your spare time?​
Travel with my family, pub with friends, go to the gym.

What’s your favourite restaurant or group of restaurants (besides your current one)?​
Brigadiers.

What would you be doing if you weren’t in restaurants?​
The army.

What motivates you?​
Strong people. Winners.

Where was your last holiday?​
Thailand.

Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?​
Hawksmoor's Will Beckett.

What keeps you up at night?​
Hunger pains.

Worst business decision?​
Opening my own restaurant.

Best business decision?​
Closing my own restaurant. 

What are you reading at the moment?​
The Godfather.

What piece of advice would you give to those looking to climb the rungs in the business?​
Don’t be in a rush, enjoy your time cooking as a chef de partie and learn your craft because after comes all the paperwork.

If you could change one thing about the restaurant industry today, what would it be?​
All I can say is it’s a lot better now than when I started 30 years ago. I’d be happy for my son to join the trade.