Bonheur opened in November 2025 and three months later went straight in at two stars at the ceremony in Dublin.
gordon ramsay background
Bonheur occupies the former Le Gavroche site in London – a location steeped in Michelin history.
The restaurant marked Matt’s first solo venture, launched with the support of Gordon Ramsay, under whom Matt had previously worked and developed his foundations as a chef.
He ran the three-Michelin-starred Restaurant Gordon Ramsay kitchen for many years, before going solo.
Matt’s cooking is rooted in classical technique, precision and discipline, shaped by years spent in demanding, high-pressure kitchens.
His approach at Bonheur is deliberately restrained, focusing on clarity of flavour, balance and consistency rather than excess or theatricality. The menu evolves with the seasons, allowing produce to take the lead while showcasing the depth of technique behind each dish.
historic venue
The decision to open Bonheur in the former Le Gavroche space carried both symbolic and practical weight.
Rather than attempting to replicate the legacy of the site, Matt established a restaurant with its own identity – confident, controlled and quietly ambitious. From the outset, the aim was to deliver a refined dining experience built on execution and detail, rather than trend-led creativity.
That focus was recognised swiftly by Michelin inspectors. In February 2026, Bonheur was awarded two Michelin stars on its first appearance in the Guide, an exceptionally rare achievement that placed Matt among a small group of chefs to open straight in at that level.
The award reflected not only the technical standard of the cooking, but the consistency of the operation from day one.
In the kitchen, Matt is hands-on and exacting. He leads a tightly run brigade, placing emphasis on training, repetition and discipline.
