Matty Matheson, the Canadian bad boy chef, was born on July 2, 1982 in Toronto, Canada. He was raised in Saint John, New Brunswick and it was here that his love for food and cooking first began to blossom. Matheson attended culinary school at Humber, but his educational journey took an unexpected turn when he dropped out just two weeks before graduation to go on tour with a band. This decision set the stage for the wild and unconventional path that Matheson's career would take.
Matheson's culinary career officially began when he landed his first job at French restaurant Le Select Bistro. It was here that he honed his skills and developed a deep passion for cooking. At the young age of 26, Matheson took a bold leap and opened his own restaurant, setting the stage for his future success.
Matheson's big break came when he became the executive chef at Parts and Labour, a popular restaurant in Toronto. It was here that he began to make a name for himself in the culinary world, with his bold and inventive approach to food garnering him a loyal following.
Matheson's larger-than-life personality and unapologetic attitude caught the attention of television producers, leading to the creation of his Viceland television series, Dead Set on Life. The show quickly gained a massive following, thanks in part to Matheson's signature style, which included an average of 150 expletives per episode.
Outside of television, Matheson has also found success on social media, particularly on Instagram, where he has amassed over 1.5 million followers. His account is filled with wild antics and food-related posts, showcasing his unique culinary creations and off-the-wall humor.
Despite his rough exterior, Matheson has a deep love for his family and credits them with shaping him into the person he is today. He has also been open about his struggles with addiction, using his platform to raise awareness and advocate for mental health and wellness.
When it comes to his culinary influences, Matheson looks up to Canadian chef Martin Picard, whose bold and daring approach to food mirrors Matheson's own style. He draws inspiration from Picard and other industry veterans, constantly pushing the boundaries of what is possible in the world of cooking.
Overall, Matheson's journey from a small town in Canada to international fame is a testament to his tenacity and creativity. He continues to push the boundaries of traditional cooking, all while staying true to his roots and never backing down from a challenge.