Even as a small child growing up in rural Ontario, Chef Matthew Cooper had an affinity for local produce. Whether he was picking vegetables on his neighbour’s farm or tapping maple trees, he was always amazed by the diversity of ingredients available in his own backyard.
By his early teens, Chef Matthew had relocated to Ottawa, where he worked part-time in a restaurant kitchen run by his uncle. Immediately falling in love with the fast-paced kitchen environment, he decided to train under his uncle during his free time, and subsequently helped to launch a successful catering business.
In 2010, Chef Matthew made the jump to Toronto in an effort to immerse himself in one of the world’s leading culinary hubs. After working in several kitchens around the city, he chose to join the Oliver & Bonacini team – drawn by the company’s commitment to quality food and service excellence. As Executive Sous Chef of a five-star hotel, he quickly learned how to cope with high pressure situations and lead a team all while maintaining top-notch standards.
Now, as Chef de Cuisine of O&B Canteen, Chef Matthew seeks to bring a seasonal, vegetable-forward style of cooking to the menu. Although rooted in locally sourced ingredients, many of Chef Matthew’s dishes are inspired by Toronto’s expansive culinary diversity.