Matthew Thomme

Born: 

Penrith, NSW. 

History: 

When I was at school, in year 9, I did a food tech class and it really hit hard with me as to where I wanted to go in regard to my future career, as it came easily to me. In year 10, I started a school-based traineeship at Surfair Beach Hotel, along with a hospitality subject where we were fortunate enough to have a commercial kitchen to be creative in at school. The Chef overseeing this had 40 years of experience in the business, so I learnt a lot. 

After finishing my traineeship, I was offered an apprenticeship at Surfair, where I completed my qualification. 

I then met my wife at Surfair and we started dining at The Loose Goose nearly every week and we just loved it! I remember saying to her that this restaurant is where I want to be, and later that year a position came up and I jumped on it. I began as Chef de partie, moving up to Sous Chef and now I’m Head Chef alongside Carl Mitaros. It wasn’t until I began working at The Loose Goose that I truly learnt how to cook and run a kitchen. I am still learning of course and developing my skills as a Chef, but The Loose Goose has taught me so much and continues to do so every day. 

Have you always wanted to be a Chef?

I always loved eating what Dad would cook, be it tom yum soup which was my favourite for many years growing up or carbonara, just real comfort food that tasted great. Then in grade 9 & 10 the subjects, food tech and hospitality confirmed that cooking is what I wanted to do. 

How would you define your style?

Modern Australian with European and Asian influence. I do love a bit of fusion too! 

What is your feature flavour these days? 

Clean aromatic flavours with a nice spice component. I find it fun and exciting lately. Also, you feel refreshed after enjoying a meal with clean, identifiable flavours. 

Obsessive-compulsive about? 

Having correct seasoning on a dish every time. 

Your greatest culinary influence? 

Gordon Ramsay.

What do you love about this business? 

Bringing happiness to customers both new and returning with the food that we offer and giving them an enjoyable experience. Also, having the freedom to create dishes with real quality ingredients and flavour, yet they remain familiar and comforting. 

An ingredient you can’t live without? 

Lemon, I use it like salt, it is essential to me. 

Most ‘eyebrow-raising’ menu item? 

The WOW factor dish would have to be our twice-baked three-cheese soufflé! I love seeing the reactions of customers as it reaches their table. 

Signature dish: 

Curry spiced scallops with confit celery, semi-dried tomato and herb salad, pumpkin puree and celery vinaigrette.