Food is about enjoyment, says award-winning chef

The Restaurant: Rātā, founded by restaurateur Fleur Carlton in 2012 and sitting in the Te Ahi Precinct in central Queenstown, aims to offer an experience that feels “unmistakably Queenstown”. Its philosophy: warm hospitality, exceptional local ingredients and a genuine sense of place. It received one chef’s hat in last year’s Cuisine Good Food Awards. Its seven-course tasting menu is $175 with a three-course meal ranging from about $94-$212. The Chef: see capDan Matto Head Chef, Rātā, Queenstown. Photo: Francine Boer Photography Rātā’s Head chef is Dan Matto, 35, originally from Devon in the southwest of England. Tell us about your career? I've been cooking professionally since I was 16, although I was helping in my family's kitchen from the age of 14, if not earlier. Hospitality has always been a part of my life and from a young age I was fascinated by the energy and camaraderie of a professional kitchen. That passion led me to culinary school, where I completed my apprenticeship before working in some fantastic fine dining restaurants across the United Kingdom. From there, I moved to Australia to broaden my experience before settling in New Zealand, where I joined Rātā. I've been part of the team, on and off, ever since. Every place I've worked has taught me something different, but Rātā is where I found a restaurant whose philosophy truly aligns with the way I love to cook. How did you come to be at Rātā? When I first arrived in Queenstown, Rātā immediately caught my eye. It already had a reputation as one of the best restaurants in town. I came in for a meal, loved the atmosphere and the food, and felt it had a real sense of identity. As soon as I'd finished, I handed in my CV and was lucky enough to get the job. What is your food philosophy? My food philosophy is built around celebrating incredible ingredients and letting them shine. I believe in sourcing the highest-quality produce possible, ideally from as close to home as we can and creating dishes that allow those ingredients to speak for themselves. For me, food is also about enjoyment — not just for the people eating it, but for the people creating it. A positive, supportive kitchen environment is incredibly important because the energy of the team finds its way on to the plate. When chefs are happy, inspired and proud of what they're doing, that passion naturally comes through in the food. You like to forage for ingredients? The South Island has an incredible natural environment and foraging is a wonderful way to connect with the landscape and the seasons. It's not about forcing wild ingredients on to the menu; it's about appreciating what's available around us and using those flavours to tell the story of where we are. What is your favourite dish on the menu? My favourite dish on the menu right now would have to be the gnocchi. It's a dish that almost came about by accident but has grown into a real favourite with our guests. It's simple, comforting and an absolute joy to eat. What is your aim in the kitchen? I want every guest to leave having had a truly memorable experience — from the warm hospitality of our front-of-house team to the food and every detail throughout the evening. The goal is for people to leave wanting to come back, with a story they're excited to share with others. see capRātā's Jerusalem artichoke, goat cheese, walnut and coffee. Photo: Daz Caulton Photography What does the Michelin star mean? A Michelin star is an incredible honour for me, but it means even more for the team. We've all been on this journey together and the pride we feel in what we've achieved as a group is something truly special. What is the pressure to retain that star? Of course, there's more attention and pressure now, but that's part of being a chef. It only motivates us to keep pushing forward. We're not going to change who we are or what we do — we'll keep cooking with the same passion, standards and commitment that got us here in the first place. We'll continue doing what we do best and hopefully the results will follow.