Matt Stone

Matt Stone

Matt Stone is a leading zero-waste chef, and serious innovator in Australian dining. While he has cooked at an impressive list of restaurants in his 20 years cooking across Western Australia (his hometown) and Victoria, it is the larger ambition behind his work that is most notable. Matt quickly learnt that when you lean into sustainable, ethically-sourced foods as a focus, put simply - the taste is far superior, on top of the benefit to our planet and community. This revelation has led him down a path of education, exploration, building long term relationships and questioning of the larger food industry’s ways of working. Through his work he has garnered awards and accolades, but more importantly, begun to inspire change.  

Matt is most passionate about education around understanding what’s in season - and letting that be the leading factor in how he cooks, and encourages people to eat. For Matt, part of the appeal in joining the Harvest team is to continue the great work that’s begun already, strengthening his relationships with local Northern Rivers producers, and being able to cook with local tropical fruits and vegetables he hasn’t used before. Christmas for Matt means a lighter style feast, with an abundance of ethically sourced seafood - and a plan to use leftovers well.

Harvest Newrybar - Executive Chef

Newrybar, NSW