Meet Matt
Say hi to Matt, our talented Commis Chef at Mr. Good Guy Hobart! Originally from the coastal cities of China, Matt brings over 10 years of culinary experience—and a serious love for bold flavours—to the kitchen. From preparing wedding banquets at luxury five-star hotels to mastering traditional Cantonese dishes right here in Hobart, his journey has led him to Mr. Good Guy, where it’s all about flavour, passion, and heart.
Get to know Matt and his foodie faves from the Q&A below!
Q:Hi Matt! Where were you born, or where did you grow up?
I was born in Yantai, a beautiful coastal city in China that actually reminds me a lot of Hobart—with its sea breeze and chilled-out vibe. I grew up mostly in Qingdao though, another seaside spot that’s famous for its seafood and food scene. Being around the ocean has definitely shaped how I think about food—keep it fresh, simple, and packed with flavour.
Q: When did you move to Australia, and what motivated you to make this move?
I made the move in 2015. I really wanted to explore new food cultures, push myself creatively, and just experience a totally different kitchen scene.
Q: When you were younger, who inspired you to become a chef and why?
Definitely my grandma. Watching her cook with so much love and patience really stuck with me. For her, food was always about bringing people together and showing you care—that’s something I carry with me every day in the kitchen.
Q: How long have you been a chef? Tell us about your career background, any career highlights or countries you have worked prior to Mr. Good Guy.
I’ve loved cooking since I was a kid—started with simple home dishes, just helping out and learning from my family. I’ve now got over 10 years’ experience in commercial kitchens. Back in China, I trained under the Executive Chef at Shangri-La Hotel in Qingdao, mainly doing big wedding banquets. It was a great place to learn and sharpen my skills.
When I came to Hobart, I started out at Me Wah, where I learned the ins and outs of traditional Cantonese cuisine from an amazing mentor. After that, I spent about 5 years in Southeast Asian fine dining, which really opened my eyes to bold flavours and the art of presentation.
I joined Mr. Good Guy 6 months ago as a Commis Chef and have been loving it—great food, great vibe, and a super supportive team.
Q: What is your favourite dish on the Mr. Good Guy menu and why?
That’s a tough one because I honestly love everything on the menu! But if I had to choose, I’d say the Borneo-style Beef Rendang. It’s rich, spicy, and super comforting—like a warm hug in a bowl. It really takes you on a flavour trip to Malaysia.
Q: When you’re off work and looking for a great feed, what are your favourite foodie hot spots in Hobart?
I’m a big fan of Da Angelo Ristorante. Their pasta is always on point—perfectly al dente—and their sauces are just full of flavour. The whole place has such a warm, welcoming vibe. Whether it’s carbonara or one of their wood-fired pizzas, it’s just really good food done with love.
Q: Where would you love to travel next to try the food?
Japan’s at the top of my list. I’m really interested in to find out the way the Japanese chefs treat every ingredient with so much respect, whether it’s street ramen or a fancy kaiseki course. I’d love to explore the regional differences—from fresh sushi in Tokyo to traditional dishes in Kyoto. It’s not just about food—it’s about learning the culture and stories behind it.