Matthews's Kitchen

about matthew

For Matthew, food has been a part of his life since a young age. Whether it be cooking at home, in a competition, or even for a full restaurant, it has always been about letting the produce be the main attraction and preparing it with care and attention.
interview achievements recipes

Getting to know Matthew

Seasonal produce feeds my creative soul to make and explore with tastes, textures and colours, using new cooking techniques to open the door for different taste experiences.

Originally growing up within an English family in Durban, South Africa’s very own executive chef, Matthew Foxon has a great passion for producing British food with an ‘African twist’. Some of his signature dishes include, ‘Kenzie farm ostrich, dukkha spices, sweet potato, beef bobotie’ and ‘Gloucester old spot pork loin and belly, pea puree, black pudding, crackling’.

Matthew has an immensely strong academic and culinary background...

as he completed a two year advanced diploma in professional cookery at the International Hotel School in Johannesburg. Foxon furthered his training in working across luxury hotels across South Africa - including the Balalaika in Johannesburg (4 stars), the Michelangelo in Johannesburg (5 stars) as well as the Sheraton Hotel Towers in Pretoria (5 stars).

Matthew has achieved numerous prestigious awards, including ‘Young Chef of the Year’ for two consecutive years (2003 and 2004) as well as being runner up in the ‘Salon Culiniere South Africa’ in 2004.