Australian Chefs Abroad: Matt Abé takes his own path in London

Australian Chefs Abroad is a new Staff Canteen Australia series exploring the careers of Australian chefs making their mark in kitchens around the world

Matt Abé left Australia for London in 2007. Nearly two decades later, the Sydney-born chef has opened his first restaurant under his own name in one of the city's most significant dining rooms, following almost 18 years with Gordon Ramsay Restaurants.

For many Australian chefs, working overseas remains an important career milestone.

The opportunity to cook in demanding kitchens, experience different ingredients, and experience different restaurant cultures continues to draw Australians to Europe, Asia and North America. Some stay for a few months, others for a few years, but only a small number build careers that place them among the most respected chefs in their adopted country.

Few have done that more successfully than Matt.

After beginning his career in Sydney before moving through the kitchens of Melbourne, Matt relocated to London in 2007. What followed was almost 18 years with Gordon Ramsay Restaurants before launching Bonheur, his first restaurant under his own name, in London's Mayfair with the backing of Gordon Ramsay.

Matt's journey reflects the long-term commitment often required to build a career at the highest level internationally. Rather than progressing through a succession of famous kitchens, he developed within one organisation, taking on greater responsibility over time before stepping into a restaurant that would carry his own name.

Building strong foundations at home

Before London, Matt had already worked in some of Australia's most respected kitchens.

He trained under Matt Moran at Aria before joining Shannon Bennett's Vue de Monde, experiences that provided a strong grounding in technique, discipline and the standards expected in leading Australian restaurants.

Like many Australian chefs heading overseas, Matt arrived with a solid technical foundation but entered a very different restaurant environment.

In 2007, he joined Gordon Ramsay at Claridge's before transferring to Restaurant Gordon Ramsay around two years later.

The move placed him in one of the world's most demanding fine dining kitchens, where consistency was measured every service and every detail mattered. Expectations extended well beyond cooking, encompassing organisation, leadership and the ability to deliver the same standard day after day.

After joining Restaurant Gordon Ramsay, Matt worked under Clare Smyth, became chef de cuisine in 2013 and was appointed chef patron in 2020. During that time he helped maintain the restaurant's three Michelin stars for eight consecutive years while building a reputation as one of the UK's most accomplished Australian chefs.

Taking the next step

For many chefs, leading Restaurant Gordon Ramsay would represent the pinnacle of a career.

The restaurant has held three Michelin stars since 2001 and is widely regarded as one of Britain's benchmark fine dining restaurants. Remaining there would have been an achievement in itself.

Instead, Matt chose a different challenge.

In November 2025, Bonheur opened in the former Le Gavroche premises in Mayfair, a site with a significant place in British restaurant history. While backed by Gordon Ramsay, the restaurant represents Matt's first opportunity to lead a venue carrying his own name and culinary identity.

It also brought a different kind of responsibility.

Rather than maintaining the standards of an established institution, Matt was responsible for building a new team, establishing a new culture and creating a restaurant that reflected his own approach to cooking and hospitality.

The menu combines classical French technique with modern influences and a strong focus on seasonal British produce, reflecting the experience Matt has built across nearly two decades in London.

Just over three months after opening, Bonheur entered the 2026 Michelin Guide Great Britain & Ireland with two Michelin stars, an early recognition of the restaurant's cooking and execution.

What Australian chefs can take from Matt's journey

Matt's career offers an interesting perspective on building an international career.

Rather than moving frequently between high-profile kitchens, he spent almost two decades within the same restaurant group, progressing through increasingly senior roles before taking on one of the UK's most demanding kitchens.

That approach won't suit every chef, but it demonstrates that longevity can be just as valuable as variety. Progression often comes from earning trust over time, developing leadership skills and consistently performing at a high level rather than constantly chasing the next opportunity.

For Australian chefs considering a move overseas, Matt's career is also a reminder that international experience is about far more than adding a prestigious restaurant to a CV. The greatest value often comes from immersing yourself in a different kitchen culture, learning new ways of working and allowing those experiences to shape you over the long term.

Australian chefs making their mark around the world

Matt is one of many Australian chefs leading influential kitchens across Europe, Asia, the Middle East and North America.

While every career follows a different path, each offers valuable lessons about adapting to new cultures, developing as a chef and building a reputation on the international stage.

Through the Australian Chefs Abroad series, The Staff Canteen Australia will continue to share those journeys, exploring how Australian chefs have built careers overseas and what the next generation can learn from their experiences.