Matthew McCool is an internationally experienced Director of Culinary and Food & Beverage with over 20 years in Michelin-starred restaurants and luxury hospitality across Europe, Asia, and the Indian Ocean.

After being awarded 2 prestigious chefs hats in Sydney and a 17/20 rating in Gualt & Millau Matthew transitioned into luxury properties.

He has led multiple high-profile pre-opening projects for globally recognised brands including Capella, Kimpton, Waldorf Astoria, W Hotels, and Shangri-La.

His expertise covers full concept creation, menu development, culinary strategy, FOH team building , OS&E development, kitchen design, SOP frameworks, and operational systems from inception to launch.

At Capella Ubud, he was part of the pre- and post-opening leadership team, overseeing culinary and F&B operations for a luxury resort that achieved #1 ranking globally by Travel & Leisure and Condé Nast.