Q&A with Head Chef Matt

Welcome new head chef Matt on board – a great addition to Mr. Good Guy Devonport’s team! Today, we sit down with the wonderfully talented Head Chef, Matthew Mills, to learn about how his career as a chef started and what inspires his passion for cooking!


Q: Where were you born?

Mackay, Queensland

Q: How long have you been a chef?

I have been working in kitchens for 17 years but I would say I have been working as a chef for 12 years.

Q: Was there any particular ‘aha!’ moment where you knew this was the career for you?

When I was younger, I never really thought about becoming a chef. However, my mother worked in kitchens and was able to get me a job washing dishes when I was 16. Working in kitchens helped to further develop my passion for food.

Q: Was there anything that you thought you wanted to do before you started cooking?

I thought I would be a history teacher, so I went to university and earned a couple of degrees in this field.

Q: Were there any particular chefs that you’ve looked up to throughout your career?

There are a few chefs that I have worked with over the years whom I have looked up to, one being Stu Godfrey and the other being Glen Tilley at the Movenpick Hobart.

Q: The Mr. Good Guy concept focuses on fun vibes but also authenticity. What does authenticity mean to you?

For me authenticity is about respecting the food, produce, flavours and recipes that have been handed down from generation to generation.

Mr Good Guy | Asian Food | Cocktail | Asian Restaurant

Q: What drives and inspire your love of cooking today?

Fresh produce. In times when we are all spread out, separated, or isolated, food is one thing that can bring everyone together.

Q: Can you tell us about your cooking style?

I don’t have a particular style of cooking. Throughout my career, I have adapted to multiple cuisines, and with each new place I work, I always strive to expand my knowledge.

Q: Do you think the Tasmanian dining scene will embrace modern Asian restaurants? How will Mr. Good Guy change things up for your local diners?

Tasmanians have already embraced many modern Asian restaurants. I think the biggest struggle for Mr. Good Guy is its authenticity because people are more used to Asian fusion.