Chef of the Week: Matthew Simpson of Montecito

Our next Chef of the Week heads the kitchen of a celebrity co-owned restaurant.

Allow us to introduce you to Matthew Simpson. 

Born in Whitby, Ontario, Simpson discovered his passion for cooking as a teen. After working in restaurants in his early teens, he went on to take the Chef Training Course at George Brown College, which eventually led him to roles at notable establishments like Canoe, The Chase, Nota Bene and more. Today, he’s manning the kitchen as Executive Chef at Montecito and has the pleasure of serving up dishes for celebrities like Jennifer Garner, Adam Sandler, Robert Downey Jr. and Denzel Washington, to name a few.

We had the opportunity to talk to Chef Matthew Simpson about how he got his start in the industry, the one quality all great chefs need, and the one thing he’d change about being a chef.

How did you get your start in the industry?

I have been in restaurants my whole working career, starting as a dishwasher at age 14. There was a job opening at a local restaurant in my home town of Whitby and it was one of the few jobs you could get with no experience. I started working in what would be considered “professional” kitchens at age 18.

How would you describe your culinary style?

Canadian. I enjoy flavour profiles from around the globe but try to represent them using local ingredients. I try to give people a feel for the terroir of where it is I am cooking. I also try to be an advocate for local artisanal growers and purveyors as well as sustainability, though conscious farming practices and well as ethical raising of animals.

What’s your favourite dish on your current menu and why?

Steak Tartare. For me steak tartare will never get old, I can still remember the first time I tried it I was hooked. I love it because it’s such a great vehicle for so many different flavour profiles as well as it is an approachable dish that almost anyone can make, as long as you have access to good quality beef. I like ours because it combines 2 of my other favourite ingredients; fresh horseradish and eggs.

What do you think is the biggest misconception about the restaurant industry?

That if you have a culinary diploma that is enough to become a chef. A former chef of mine always stated that we could teach anyone just about any cooking skill or technique, but a good work ethic and attitude they either had or they didn’t. Maybe the work ethic was instilled in them from a parent or they just naturally had it, but I have found that the next generation of cooks coming up (most, but not all), aren’t willing to put the work in. It takes years of repetitive jobs and sweat to rise the ladder in good kitchens and all people seem to want is instant gratification after graduating school. Don’t get me wrong, I’m glad I went to school and it provides a great base set of skill, but they don’t teach you a lot of things about how to act and how to move during a busy service, that can only be taught through time. The most rewarding things in life are those that are earned not given.

What’s your go-to meal to cook at home?

I live with my partner at home, so I try to cook things that can be made ahead so we always have home cooked food available when we come home, she’s in the industry too. My go-to’s are usually roasted whole chicken, spiced different ways, different curries/stews and pasta with sausage and vegetables. If we are entertaining, which we do as frequently as we can, it’s a lot of cheese and bone-in ribeyes cooked on our charcoal bbq.

What are three restaurants our readers need to try before they die?

1) Baest in Coppenhagen, Denmark. It is run by Christian Puglesi. They make all their own charcuterie and fresh cheese each day and they have the most amazing pizza I have ever eaten.

2) Nora Gray in Montreal. Every time I go to Montreal I make an effort to eat here. Simple Italian food with modern touches and I am blown away by the flavour they can create every time.

3) La Cuchara de San Telmo in San Sebastian, Spain. This is a great pinxtos spot that again does classic pinxtos as well as some more modern takes with upscale ingredients. I was in San Sebastian for 4 days and it was so good we ate there 3 times.

What’s one tip our readers should know to up their own game in their kitchens?

Learn to season properly, not only with salt but with acid too. Adding a squeeze of lemon or dash of vinegar at the end of cooking a dish can give it a much need brightness as well and lighten up the flavours. It can also help counteract salinity if you used too much.

If there was one thing in the restaurant industry you could change, what would it be?

Wages. This has been and always will be an industry of passion but it’s becoming more difficult to attract the next generation of cooks because of rising costs of living it’s hard to make it as a cook now, especially in Toronto. The simple answer is to raise all food prices but that’s another conversation all together. It’s a conversation that’s happen all across Canada and the US right now and will continue to happen for years to come I would imagine.

How do you think Toronto (and/or Canada’s) culinary scene will evolve in the future?

I always thought the city would see more traction with food trucks and other outdoor food scenarios. I guess between tight bylaws and a short window for nice weather it never really gained ground like in other major cities. I personally would like to see more quick service places with fresh high quality ingredients (there are a few but most are right in the downtown core). Our street food scene is not as vibrant as it should be and I really think we are missing out.

Keep up with Chef Matthew Simpson by following him on Instagram (@Simpson149), and Montecito on Instagram (@MontecitoToronto) and www.montecitorestaurant.ca.

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Are there any other chefs you’d like to see profiled? Let us know by leaving a comment or tweeting us at @ViewtheVibe.