Matt Golinski

“Matt Golinski is a man of few words, and those he does use are fairly understated. If you ask him where he has worked he’ll tell you that he hasn’t worked “with the Roux Brothers, Marco Pierre White, Jamie Oliver or Gordon Ramsay.”

Born on the Sunshine Coast, Matt began life as an apprentice in Brisbane, working at Squirrels Restaurant, West End and Chevaliers Restaurant. With his apprenticeship completed, he packed his fishing rod and his favourite books and headed around Australia.

Twelve months on the road didn’t cure his wanderlust and in 1997 Matt and his wife Rachel, travelled through Thailand, Turkey, Europe and England, working in a variety of large and small establishments.

By 1999 the Sunshine Coast was calling them back, and Matt took up the position of Executive Chef at Ricky Ricardo’s in Noosa. Here he cooked Mediterranean-inspired food in one of the most beautiful locations in Australia.

Matt also has a swag of local and international awards to his name, including when he beat the Italians at their own game and earned a bronze medal from Bologna’s Internazionale della Cucina Bolognese for cooking fresh pasta.

Matt co- owns and operates a catering company, The Rolling Dolmade, which also produces a range of middle eastern style antipasto which is sold at the Noosa farmers market every Sunday.”