Matt McCool


Country: Australia

Capella Ubud’s Culinary Director Matt McCool cut his teeth in iconic venues such as Quay, Gordon Ramsay’s Maze and Tom Aikens’ eponymous restaurant in London. His playful, contemporary approach to incorporating prime Australian ingredients into Asian cooking has earned him a string of accolades. At Capella, Matt oversees operations at Api Jiwa and Mads Lange, the Mortar and Pestle Bar and The Camp Fire.

Direktur Kuliner Capella Ubud, Matt McCool, telah unjuk gigi dalam berbagai kesempatan ikonik seperti Quay, pertandingan yang digelar oleh Gordon Ramsay, dan restoran tekenal milik Tom Aiken di London. Inovasi kreatif dan kontemporernya dalam meracik bahan makanan Australia dan memasaknya dengan cara Asia telah menjadikannya dikenal luas. Di Capella, Matt mengawasi operasional Api Jiwa, Mads Lange, Mortar, Pestle Bar, dan The Camp Fire.

Appearing in

The Kitchen: Charcuterie at Home with Matt McCool

Up in the jungles north of Ubud, Chef Matt McCool toils away in the kitchens of Capella whipping up almost everything from scratch – including their tempting charcuterie selection and …