Mathew Macartney - Chateau Yering

When Chateau Yering’s new Head Chef, Mathew Macartney, was in his apprenticeship he was asked what his dream job would be. “I’d love to work in a chateau. A real French style chateau.” And now 32 year old Macartney is seeing that dream become a reality.

Macartney comes to the Yarra Valley after a 9 year career at Daylesford’s award winning Lake House. “But it’s like coming home. Both my wife Karla’s and my family come from the Yarra Valley.”

His career started as an apprentice at the Snooty Fox in Olinda, progressed to Café Cuccina in South Yarra, and finally to the Hotel Sofitel under Raymond Capaldi and Marcus Moore. “The best training a young chef could get.”

During his tenure at Lake House Macartney’s professional skills were continually extended and refined as he progressed from Commis to Head Chef, punctuated with regular short term opportunities in Fiji, New Zealand and Dubais. When he won Australia’s “Best Sous Chef” the prize was a six week appointment to any restaurant in the world. He chose Restaurant Daniel in New York. “This gave me the confidence and self belief to aim high.”

And what is Macartney looking forward to most at Chateau Yering? “It is a truly beautiful hotel of genuine international quality and I want to reflect those standards in the quality of my food. Many Australians don’t understand the significance of Chateau Yering being a part of the French based Relais & Chateaux group and I hope to give diners a world class dining experience right here in Victoria.”

Three questions to the chef:

Where do you find your inspiration when preparing a new recipe?

I look to the seasons and nature for inspiration the weather dictates what should be represented on the menu and is usually what ever is bountiful and of the highest quality. Going to the local markets is the first sign of what is great right now for without great produce there is no great product.

How would you define your cuisine in a few words?

Contemporary Australian cuisine sourcing the finest produce available.

Which other Relais & Chateaux (Relais Gourmands) Chef would you like to meet?

There are so many amazing chefs in the Relais group its hard to pick but I would have to say Tetsuya for the love of Japanese cuisine and his inspired combinations, Heston Blumenthal for his ability to create new techniques and flavour combinations, Raymond Blanc who is truly a classical master