Matt Edmonds, Searcy's, The Gherkin

The Staff Canteen

Matt Edmonds discusses his role as Head Chef at Searcy's, The Gherkin and his own inspirations with regards to pursuing a career as a Chef.

Name: Matt Edmonds

Matt Edmonds

Place of work: Searcy’s the Gherkin

Role: Head Chef

Bio: Matt took over at Searcy’s, The Gherkin in 2013. He previously worked for numerous Michelin starred Chefs and restaurants including Michael Wignall at the Latymer restaurant at Penny Hill Park Hotel, Une Table Au Sud in Marseille France with Chef Lionel Levy and Artelier Amora in Poland, which is the only restaurant in the country to hold a Michelin star.

How long have you been in this role?

Nearly two years.

Matt Edmonds food

What experience and how many years would someone need in order to progress to the top level of the industry?

It depends on the person and their drive really, it’s difficult to put a timeframe on it, probably a  minimum of ten years.

What are your ultimate top five tips for someone looking to start a career in the hospitality sector?

  •  I’d definitely get into a Michelin starred or high profile kitchen.
  •  Listen and write down everything.
  •  Follow what the Chefs are showing you, really make sure you keep it consistent
  •  Have a hunger to proceed and progress.

Who are the key Chefs and restaurants that someone should be speaking to and trying to gain experience with in your opinion?

I would say, Simon Rogan, Brett Graham, Tom Sellers, the classics the Roux family, and probably Jason Atherton and Gordon Ramsay.

Matt Edmonds

What are you looking out for on a CV or in an interview when someone is applying for a job with you?

It is mainly the hunger, it doesn’t really matter where they worked before. If they are coming straight from college or have only worked in a pub or something but they want to learn and they show that willingness and adaptability to what we want them to do then that’s fine by me. It’s always better to get someone who doesn’t have a lot of experience and thinks they know it all, it’s better because you can mould them to what you want.

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The Staff Canteen

Editor 29th December 2016

Matt Edmonds, Searcy's, The Gherkin