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Mathew Goodlet

Executive Chef/ Director Of Culinary


Nationality: Australian - South Australia

Date Of Birth: 12/06/1982

More than 10 years of professional cooking and kitchen management experience. Exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement and quality. 

Areas of Expertise

Executive experience with million-dollar, Ultra Luxury Properties
High Volume Operations
Pre-Openings, Concept and Outlet development
Extensive Catering/Banqueting experience (1000+ pax)
Maximizing kitchen productivity and staff performance
 Running of operations in high end restaurant concepts

Work experience

Pre-Opening EXECUTIVE Chef

Jan 2017mar 2018

Pre-Opening Executive Chef - (Director)

  • Re-branding from One&Only to Jumeirah Royal Saray
  • Setup & Recruitment, Overseeing 78 Chefs, 20 Stewarding
  • Development of 6 F&B Concepts. Total 2500 Seat Capacity.
  • Implementation of  Culinary - Stewarding critical Path
  • Develop Premium Banqueting for 350 seat Ballroom.
  • Develop Budget  for each outlet to achieve yearly Targets.
  • Development of 2 Signature restaurants with Gastón Acurio & Mehmet Gürs both chefs in the top 100 chefs in the world
  • Setup of Haccp Program 
  • Working with Minster of Health & Safety to ensure highest standards in hygiene.
  • Implementation of menu safe hygiene program.
  • Setup of Rouxbe Culinary Training program.
  • Development of all kitchen with Tricon kitchen consultants.
  • Monitoring of  construction & snagging of all kitchens.
  • Creation of All Culinary & Stewarding SOP.
  • Development of All Amenities programs, 
  • Setup of all Market List/ Iscala FMC program.
  • Product Sourcing & Evaluation of all products.
  • Development of all custom OS&E for all outlets within brand standards.
  • Works with Supply chain & stores for all Par stock & Min/Max 
  • Sourcing, Budgeting & ordering of all OS&E for F&B , Kitchen, Stewarding, Receiving.


Apr 2015Jan 2017

  • Responsible for overseeing a total of 23 F&B outlets operating in Crown Towers (254 Rooms)and Nobu Hotel (316 Rooms)
  • Oversees 425 Chefs, both full-time and outsourced
  • Oversees Main Gaming and Premium Mass Gaming F&B operations
  • Maintains Standards in high volume outlets up to 1500 covers per outlet
  • Oversees F&B operations of Junket Operators and VIP Gaming
  • Forecasts monthly budgets for each outlet to achieve yearly food cost
  • Assists the Chinese Executive Chef in operations and banqueting
  • Responsible for planning, executing, and supervising food preparation/presentation for all Banquets in City Of Dreams
  • Trains and supervises & rotates cooking staff
  • Accountable for menu development, food cost, staffing levels, labor cost
  • Responsible for the operations of the Main Production Kitchen, Commissary and Butchery for all of COD Manila
  • Works with Supply chain & stores for all Par stock & Min/Max for all of City of Dreams.
  • Oversees IRD & Amenities to Rooms
  • Attends all senior management meeting
  • Works with Hygiene department to constantly improve kitchens
  • Drives weekly kitchen and engineering walk through to maintain high quality kitchens



Aug 2013Apr 2015

  • Executive Sous Chef-Avenues
  • In-charge to oversee all 22 F&B outlets in the hotel with 1550 rooms
  • Banqueting up to 4500 guest  and up to 12, 000 covers per day
  • Oversee operations of Avenues Signature Restaurant area
  • Worked with and managed 454 chefs within Atlantis Culinary team
  • Directly oversee the operations of 5 signature restaurants and 2 celebrity restaurants - Ronda Locatelli and Nobu
  • Was in charge of recruitment for culinary
  • Executed VIP Banqueting Events & Celebrity Chef Events
  • Maintained ISO 22000 & HACCP Certification
  • Was in charge of Promotion, Development and Implementation of opening  the new Chinese Restaurant - Yuan
  • Oversee the conversion of Michelle Rostang Restaurant to Atlantis concept La Brasserie
  • Was involved in the development, design, FF& E, OS&E and opening of Shawafel concept within Avenues
  • Maintained Standards in high volume outlets, ensured training programs were developed and spot checks carried out.
  • Made monthly budget forecasts for each outlet to achieve yearly food cost
  • Involved in the Restaurant concept development for Atlantis Sanya, China and concept development for Kezner Property Phase 2 at the Palm Dubai
  • Assisted in overseeing in room dining in the absence of Royal Tower 1  Executive Sous
  • Assisted in overseeing Kaleidoscope's all day buffet with 3000 covers a day, in the absence of Royal Tower 1 Executive Sous
  • Attended daily senior management meetings

Executive Chef

Monte-Carlo Beach Club, Saadiyat                         
Apr 2011Jul 2013

  • Started as CDC in pre- opening  and promoted to Executive Chef in January 2012
  • Oversee 22 chefs
  • Oversee stewarding operations
  • Responsible for setting up & overseeing 4 Outlets
  • Responsible  for OS&E setup of Pre-opening
  • Responsible for the simulation of opening  all outlets
  • In charge of menu creation, designs and costing
  • In charge of recruiting, training, purchasing, scheduling, sanitation and creating seasonal promotions
  •  Responsible for maintaining the kitchen according to safety standards
  • In charge of ordering stocks for all outlets
  • Attended management meetings
  • In charge in implementing the HACCP Program, Budgeting and Capex development
  • Maintained ADFCA Relations & Standards


Trim Hospitality Group
  • Group Chef responsible for overseeing  all kitchen operations
  • Managed 3 standalone restaurants- Sparrow Kitchen Bar, Farina & The Manse restaurant
  • Oversee 40 staff members.
  • In charge of location scouting for new openings
  • Responsible for the concept development, building &  implementation of Sparrow Kitchen & Bar
  • In charge of ordering of  FF&E OS&E for Sparrow Kitchen & Bar
  • Responsible for maintaining 26-28% food cost, menu creation, designs and costing
  • In charge of promoting,  recruiting, training, purchasing, sanitation, scheduling, seasonal promotions, food & labor cuts
  • Responsible for maintaining the kitchen very clean, adhering to  safety standards

Head Chef

Farina Kitchen & Bar Trim Hospitality Group
  • Pre-opening Head Chef, overseeing 5 chefs
  • In charge of concept development, building &  implementation
  • In charge of ordering all FF&E OS&E
  • Assisted in opening and establishing new venue
  • Responsible for maintaining food cost, creating and designing menus
  • Specialized in Italian cuisine and Seasonal menus
  • Identified areas where training is required
  • Received an award as Best new restaurant 2007 (Advertiser Awards)

Sous Chef

The manse Restaurant                                                                Trim Hospitality Group
  • Pre-Opening Sous Chef
  • Maintained running of day to day kitchen operations
  • Involved in designing the restaurant's menu
  • Responsible for training staff members
  • In charge of keeping food cost at a minimum
  • Received an award as Best fine dining restaurant 2006 South Australia

Chef De Partie

Chianti Classico
  • In charge of running the  breakfast operation of 180 covers
  • In charge of pasta, pan and cold larder sections

Sous Chef

TO Relish
  • In charge of daily kitchen operations
  • Oversee breakfast services
  • Responsible for  ordering stocks on a daily basis
  • Trained staff of pizza and cold larder sections


Regency Tafe South Australia


Cert 3 Commercial Cookery

other achievements

  • Highly Commended Best Brunch Time Out Abu Dhabi Restaurant Awards 2012
  • 1st Runner up Abu Dhabi Young Chef of the Year 2012
  • Sea Lounge Best Bar what’s On Awards 2011 & 2012 Le Deck Best International Restaurant What’s On Awards 2011
  • Hosted Tasting Australia media dinner/culinary Comp Australia Dinner 350 pax
    Guest Chef, Tasting Australia 2010
  • Hosted Cooking classes at Outdoors on parade and Mercarto 2008, 2009, and 2010
  • Vogue produce awards judge 2009 and 2010
  • 1 star Sparrow Kitchen and Bar (Gourmet Traveler) 2009
  • Named as one of the Top 6 Hottest Young Australian Talent 2008 (Vogue Magazine Annual)
  • 2 stars Farina Kitchen and Bar 2007 and 2008 (Gourmet Traveler)
  • “Best fine Dining” The Manse Restaurant 2006



Jerome Colson
General Manager One&Only Seef, Bahrain 
Ph: +97366940007

Email: [email protected]

Sascha Triemer
SVP of  Food & Beverage Atlantis the Palm Dubai
Ph: +971501899064

Email: [email protected]

Mark Patten
GM of Food & Beverage Harrods London 
Email: [email protected]

Cedric Darthial
Executive Chef Atlantis the Palm Dubai
Email: [email protected]

Luke James
Jumeriah Creek Hotel Dubai
Ph.: +971555008469

Email: [email protected]

Gilles Perrin
Culinary Director Marriott Renaissance Dubai 
Ph.: +971506398646
Email: [email protected]