Capella Chef Profile

CAPELLA HEAD CHEF MATT UPSON

Matt Upson, Head Chef at Capella Lodge since 2006 is excited to offer Capella guests a dynamic daily-changing menu which delights the senses, inspired by fresh produce and Island flavours.

Matt’s love for creating cuisine concepts with fresh ingredients started whilst tending his dad’s vegetable garden at home.

His ‘wow’ moment came whilst eating at The Grange in Adelaide – he was fortunate to then follow his dream and work under celebrated chef Cheong Liew for two formative years.

In his twenties, Matt’s passion for Asian and modern-European inspired menus further developed as he travelled through Malaysia, Thailand, Laos and Europe.

On his return to Australia and encouraged with new ideas, he became sous-Chef at Byron Bay’s popular Dish restaurant before graduating to Head Chef at nearby Fins, which has held the feted Good Living 2 Chefs Hats Award since 1998.

…introduces his new Capella kitchen team with chefs Phil Woolaston and Tanya Davis

Matt and Phil come to Capella Lodge from the award winning Byron Bay restaurant Fins, whilst Tanya has joined the trio from exclusive Lizard Island, where she had also worked with Matt.

Matt explains, “We share the passion for fresh produce driven food, sourcing local produce wherever possible. We use a variety of favourite cooking styles. Merging then together is great fun. We cook the food we love to eat and seeing our customers happy makes it all worth while.”

This translates on the plate as a menu at once simple and sophisticated, distinctly Lord Howe, and in keeping with Capella’s reputation as an iconic dining destination.

Superb position. Consistently superlative cuisine, very well-presented. Exceptional staff, wonderful view.

Arnold & June Jones QLD, Australia