Hayden Esau, Head Chef of Matisse began his life in Marton – a small rural town in the middle of the North Island, New Zealand. Cooking took him across the seas to Australia then across the globe to London.
It was in London cooking with legendary New Zealander Peter Gordon at Providores and the Tapa Room where Hayden started to learn and craft his style of cooking.
Hayden’s philosophy is based on technique and proven flavours, then finding new ways to present the essence of the dish using contemporary cooking styles and ingredients.
Hayden is influenced by cuisines from Asia, South America, North Africa and Europe, and the new generation modern chefs including Edward Lee, David Chang, Andrew McConnell, Shane Delia, and of course his friend and first influence, Peter Gordon.
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