Matt Kemp Q Station

Matthew Kemp, one of Australia’s most well-respected and recognised chefs, has joined Q Station Manly as an Ambassador Chef, assisting with the hotel’s culinary concept.

Originating from the UK and now calling Australia home, Matthew has worked for and alongside some of the best in the business.

Matthew’s philosophy is to simply provide fresh, seasonal, quality food that offers something for everyone and that is the same philosophy that has been translated across Q Station’s culinary offerings in Boilerhouse Restaurant and events.

“I am very excited to have joined the Q Station team, working to implement exciting new concepts, menus and ideas for Boilerhouse Restaurant as well as the weddings and events offerings,” he said.

“The incredible atmosphere from the natural surroundings is well-complemented by the new culinary offerings and promises a unique dining experience.”

Matthew was the Chef de Cuisine at the legendary but now-defunct Banc. The restaurant achieved a three-hat rating, won ‘Restaurant of the Year’ in the Sydney Morning Herald Good Food Guide 2001, amongst other accolades.

Opening his own restaurant ‘Restaurant Balzac’ at The Spot in Randwick, Matthew gained a one-hat rating within a year. He soon moved to larger premises in the heart of Randwick Junction due to a high demand. Other restaurant openings soon followed, including Billingsgate Fish Bistro as well as Burlington Bar and Dining.

After 11 years of running his own businesses and experimenting with different directions, Matthew finished up his independent projects. He commenced with The Keystone Group as Senior Head Chef, working on revitalising the menus at a number of venues across the Sydney. The latest collaboration with Q Station Manly followed two years after, fuelled by his desire for new challenges.

Boilerhouse Harbourside Restaurant and Bar is located by the waters of Quarantine Beach and serves contemporary Australian cuisine and enjoys picturesque views. Two giant boilers from the 1800s have been carefully restored and the walls of the restaurant are covered with enormous pipes and valves– all adding to the atmospheric surrounds of the restaurant.

James Wilkinson

Editor-In-Chief, Hotel Management