Chef Matthew has been an intrinsic part of the Wildflower team since its opening and has worked closely under the direction of outgoing Executive Chef Jed Gerrard, focused with the team on developing an experience that is unapologetically and uniquely Western Australian.
The creation of every dish at Wildflower celebrates the local produce available throughout the year, and ingredients include eucalyptus, finger limes and pepperberries as well as foraged native herbs such as samphire, saltbush and barilla from Perth’s wetlands and produce sourced fresh from Wildflower’s on-site ‘urban cultivator’ and rooftop beehives producing ‘Wildflower honey.’
Growing up in inland Western Australia, Chef Matthew spent countless hours exploring the area’s bushland and developing an appreciation for its edible treasures. He first moved to Perth to train under Neal Jackson at Jackson’s Restaurant where he developed a passion for sourcing unique ingredients. He then worked at a number of iconic Western Australian restaurants including Restaurant Amuse, Greenhouse Perth and Fervor, where Chef Paul Iskov was instrumental in shaping his knowledge of the versatility of native ingredients.
Chef Matthew states: “The most exciting challenge of working with native ingredients is respecting their delicate seasonality, but the rewards are endless, allowing you to forge your own techniques without boundaries.” He adds: “I am thrilled to be taking over the helm of Wildflower from Executive Chef Jed Gerrard and looking forward to continuing to position Wildflower at the forefront of Western Australian cuisine.”
Anneke Brown, General Manager, COMO The Treasury, concludes: “It is with great pleasure that we announce Matt Sartori as the new Head Chef of Wildflower. As an instrumental part in the opening team at Wildflower, Matt has been Jed’s right hand man, and steps into the leadership role with great passion and commitment to the vision of Wildflower. The team at COMO The Treasury want to thank Jed Gerrard for his service at Wildflower over the past three years. He was instrumental in setting up a strong and inspirational team at the restaurant, and we wish him all the best in his next endeavour.”