Matt Stone is part of the vanguard of chefs leading the way for sustainability in Australian dining.

He has risen to the top of the culinary world since starting cooking in Margaret River, Western Australia in 2002. In 2003, he began an apprenticeship at Leeuwin Estate, before being appointed sous chef at the famed Perth restaurant, Star Anise, at the age of 20.

At just 22, Matt was approached by designer and Greenhouse Perth owner Joost Bakker to join his team as head chef. At Greenhouse Perth, and subsequent Joost hospitality ventures, Matt embraced Joost’s philosophies of preparing fresh, sustainable, locally-sourced, whole-foods, and made a name for himself as a serious innovator and progressive chef.

Now holding the position of co-executive chef of Oakridge Estate with partner Jo Barrett, the duo has successfully set up a kitchen garden where they religiously use local and ethically farmed and foraged produce. The pair have firmly put the hatted restaurant at the forefront of the Australian dining scene, picking up numerous top awards including ranking number 55 in Australia’s Top Restaurants.

Food photography by Jason Loucas.