From The Archives: Hospitality Ireland Talks To Stefan Matz Catering Consultancy Owner Stefan Matz

By Dave Simpson
From The Archives: Hospitality Ireland Talks To Stefan Matz Catering Consultancy Owner Stefan Matz

Exclusively for Premium Plus and digital website members, Hospitality Ireland presents a piece originally featured in the December 2017 issue of our print publication in which we talk to award-winning chef Stefan Matz, owner of Stefan Matz Catering Consultancy.

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So, tell us about your business, in a nutshell?

Stefan Matz Catering Consultancy provides assistance to the hospitality industry, sharing my wealth of experience in the Irish and international industry ranging from executive chef services, recruitment, training and food photography.

Where did the idea come from?


Based on personal experience, and the obvious need for a service like this within the industry is where the initial idea came from, and the passion I also have for the industry, wanting to assist others, really drove the idea also.

How did you start off?

I did extensive research and travelled throughout Europe to expand on my network of contacts before starting off the consultancy business.

What was your best career/business decision?

To strategically develop the business direction and executing the plan accordingly while staying true to my own beliefs, and constantly maintaining respect for the industry and my colleagues within it.


What was your most embarrassing moment?

Nothing coming to mind – I must have blocked it out!

What three attributes do you wish you had?

Self-confidence, an outgoing personality and less self-criticism.

What is your favourite pub, restaurant and/or hotel?


Establishments with naturally grown character and atmosphere with a passion of providing the best of service to customers always win in my book.

What is your favourite holiday destination?

Austrian Alps in winter time – heaven!

What was your worst job?

Working as a student in a paper manufacturing plant.


What was so bad about it?

Responsibilities included cutting large volumes of paper resulting in receiving heavy electrical shocks (static discharge) – the expectation of those shocks was far worse than the actual receiving of shocks

If you could do any other job apart from the job you are doing now, what would it be and why?

Working as an architect. An architect can successfully combine arts and skills to create long lasting structures.

Do you have any pet hates?

Catering and hospitality establishments which try to attract and serve every market segment possible, losing their identity and business direction by doing so.

What is your business motto?

To assist clients in the most professional way to the benefit of the client, their guests and their employees.

What is the best advice you ever received?

Do the right thing the right way!

Name one thing you always have in your refrigerator.

Milk – tea & coffee is not the same without it!

What is your recipe for a successful restaurant?

To have a distinctive food and restaurant concept, and to follow those principals always.

What do Irish restaurants do best?

Looking after customers in a personal and friendly manner.

What could they do better?

Start investing time and resources back into their teams of employees as the product of food and service is only as good as the team is.

Are Irish people good restaurant customers?

Not always, sometimes people don't fully understand the pressures and workings of catering establishments/busy commercial kitchens.

What would your death row meal be?

A rustic alpine dish made of eggs, flour and lots of mountain cows' cheese.

What is the most enjoyable part of your career?

Helping people to progress and excel.

What has been your biggest disappointment to date?

Having to sacrifice family time and work/life balance in order to start and run a business.

Complete this sentence: "Nothing is more important than…"


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