Chef Dean Matthews began his career in 1985 at the age of 18 and soon learnt that he had a passion for creating fine food. Dean trained under Greg Brown at Restaurant Paysan before becoming Head Chef at Warrenmang Vineyard Resort for 8 years. During this time he was Guest Chef at the Tivoli Grill in Manilla promoting Australian food and wine. Dean later took up Head Chef positions at a series of top quality restaurants including Chris's Beacon Point, Ol' Duke, Empire Grill and The Beach House. He also worked at the Grand Hyatt at Sanctuary Cove, Fanny's and Stella. Dean has received numerous awards during his career, including a total of 13 Chef's Hats by The Age Good Food Guide, American Express Golden Plate Award for Best Country Restaurant and was Honoured by the Wine and Food Society of Australia. Dean's love of cooking and exceptional skill in creating fine food has led him to establish , providing a professional fine dining experience.