Matty is a rare phenomenon: a chef, a television personality, a restaurant owner, a musician, but above all, a guy who doesn’t hide. In ideas, opinions, voice, and everything else.
Born in Canada in 1982, he began working in kitchens such as Le Select Bistro and La Palette, without any formal culinary training but with incredible talent. In 2010, he became the executive chef at Parts & Labour in Toronto, where his kitchen was fused with musical events, hardcore music, and a philosophy of “eat, smoke, and rock ’n’ roll.”
At a time when ‘pretence’ could be left at the restaurant doors, Parts & Labour also functioned as a concert venue, centred around the Matty Fest, where Matheson brought together hardcore, punk, and hip-hop bands, filling the space with incredible energy. He has stated that those days fundamentally shaped his outlook: “Anything that bothers you, you turn into a song or a burger.”
In 2013, amidst the severe economic crisis, he experienced a heart attack that forced him to drastically change his lifestyle. Since then, he has been living, working, and creating with a clear mind, with a personal goal to always stay true to himself.
Today, with Parts & Labour a thing of the past, he manages a diverse ecosystem of restaurants. These include Matty’s Patty’s Burger Club, the Italian Rizzo’s House of Parm, Prime Seafood Palace, and the Vietnamese Ca Phe Rang, with the last two recommended by the Michelin Guide. “It’s not an empire, but good establishments that work hard to maintain their character,” he says.
For instance, the design of Prime Seafood Palace is more than just carefully thought out. Matty grew up witnessing the ‘magic’ at his grandfather’s restaurant, Blue Goose, and wanted a place that would combine authenticity with high aesthetic standards. With an interior entirely covered in maple wood to create the feeling of a wooden cathedral, and soundproofing to prevent glasses and cutlery from echoing, Prime Seafood Palace far surpasses the typical restaurant design found elsewhere.
On the other hand, Matheson is not content with just cooking. His daily life is always accompanied by sound and music. In Canada, New York, and even Hollywood, his punk roots have consistently played a leading role in both his kitchens and on stage. Currently, he is involved with Pig Pen, a hardcore band he co-founded with Wade Mac Neil of AlexisonFire. Their first concert sold out within minutes, and their debut album, Mental Madness, was released just a few days ago.
Opposite us, we have a man who has already shed the guise of the television persona that he could easily have maintained within the boundaries of propriety. A person who, in every aspect of his daily life, isn’t afraid to get his hands dirty, remaining authentic and true to himself. In a recent interview with The Guardian, he stated: “My first YouTube video was about a cheeseburger, and I remember I got paid $500 for it. I made in a day what I would earn in a week as a chef.”
Matty’s rise to prominence; his recent role in The Bear as one of the show`s key and defining characters has solidified his reputation as an industry authority. In addition to his achievements, Interview magazine asked him whether he believes any of his restaurants are close to earning a Michelin star. His response was candid and straightforward: “Michelin doesn’t matter to me. What matters is taking good care of my people.”
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