OUR TEAM

GROUP executive chef mathew arMbruster

Since he was a young boy, Matt always knew that he wanted to become a Chef. The satisfaction and love of making fresh pasta and gnocchi with his Nonna in her kitchen, is what inspired him to follow his dream.  

Being a 90’s child, Matt had an urge for travel and new surroundings, and he found himself in the States. He studied and worked in Denver for 3 years, rubbing shoulders with some of the best Chefs in the city.  

But Matt’s heart was back in South Africa, and his first job once arriving back, was running the grill, at the newly opened: ‘The Chefs’ Table’ in 2016. Over the next few years he was made Executive Sous, all the while working closely with his predecessor, Kayla-Ann Osborn.  

Matt then, had the opportunity to head up the kitchen at Hartford House, and while there he had the opportunity to work very closely with some local supplier and cook with some of the best produce in the country 

Coming back in 2020, and having the honour to be the Group Executive Head Chef of The Chefs’ Table, he plans on using his past experiences and knowledge to bring his guests a truly world class experience. 

Get to know Chef Mathew Armbruster

 Q: Where were you born and how was this and your heritage influenced you as a chef?

I was born in California, USA, but moved to South Africa at a young age. I am a bit of a mixed breed, with Italian coming from my mom’s side and my dad being American, my heritage is a bit all over the place. My upbringing was heavily influenced by my Italian side, where I would learn the beautiful simplicity of Italian cooking through my Nonna and mom.

Q: What comes to mind as a favourite childhood food memory?

Ah, there is so much. A lot comes from my Nonna, because she loved feeding my sister and I. She would make a broth from beef shin bones, then have handmade tortellini’s swimming in the broth. She would pop out the bone marrow and add it to the broth, and my sister would call it “bum bum”, because of its squishy texture, I guess. I only later in life found out what it really was, but those bites of bone marrow as a six-year-old were a completely different experience of flavour that just straight-up blew my mind.

Q: What/Who first inspired you to become a chef?

My Nonna’s influence with cooking in my childhood is what lead me to follow my path in becoming a chef.

Q: Where did you get your culinary education/experience?

I studied at Auguste Escoffier Institute of Culinary Arts in Boulder Colorado, USA. I worked a further 3 years for some of the most highly acclaimed restaurants in Denver.

Q: What is your culinary philosophy?

Don’t over manipulate your food, your team or yourself.  

Q: Fresh, seasonal and sustainable sourced ingredients, what does that really mean to you?

Using seasonal ingredients just makes sense. The product is at its best, there will be a steady and consistent supply, and you can guarantee it’s local. 

Q: What inspires you on a daily basis?

My team. Sounds super cliché but I work with incredibly creative individuals who think on a different wave length to most.

Q: Bearing in mind that your menu does change constantly, what can guests expect to find on the menu at The Chefs Table?

I love pasta. There will always be a stuffed pasta on my menu because of its versatility and it was a staple growing up. Fresh fish is a must, seeing as it comes from our coastlines daily, as well as beautiful shellfish, so naturally you will find that on the menu. I will always make sure that the menu can accommodate for most people, at the same time I will have ingredients that people have never experienced. 

Q: What is most important to you as a chef when it comes to your kitchen and the food you present?

The well-being of my staff. If you have your team’s back then they will have yours, and that will show in the quality of the food. 

Q: What is the easiest and the hardest ingredient to cook with?

I would say eggs for both. I get great pleasure from a simple fried egg on toast, even if it is cooked by a complete novice. On the other hand, a perfect omelette I believe is unattainable, but is a good way to keep your technique in check. 

Q: Describe your favourite home cooked meal?

My Nonna’s homemade gnocchi Napolitana.  

Q: What are three ingredients you ALWAYS have in your home refrigerator?

Butter, Eggs and Rusks.

Q: Fill in the blank: Being a chef means _________.

Being able to be creative.