MEET CHEF MATTHEW WOODLEY
About Me
With more than 25 years of professional culinary experience, I have built a career that spans acclaimed restaurants, award-winning hospitality businesses, private households, film productions and bespoke events.
My background includes senior positions within some of the UK's most respected kitchens, including Gordon Ramsay's Savoy Grill, as well as successfully owning and operating my own hospitality business.
Over the years I have worked with a diverse range of clients, from private families and household teams to royalty, senior political figures, internationally recognised business leaders, actors, musicians and film professionals.
Today, I provide bespoke private chef services across Berkshire, Oxfordshire, Hampshire, London and beyond, supporting private households, productions and special events where exceptional food, professionalism and discretion are essential.
My Approach
One of the aspects I enjoy most about being a private chef is that no two engagements are ever the same.
I may spend part of the week supporting a private household and then find myself catering for a film production, working from a temporary kitchen or cooking over fire in a remote outdoor setting.
Throughout my career I have learned that exceptional food depends as much on preparation, organisation and adaptability as it does on technical skill. Whether serving a principal within their residence, supporting a production team against demanding schedules or delivering a dining experience in an unconventional location, I bring the same standards of professionalism, discretion and attention to detail.
Beyond The Kitchen
Outside of work, food continues to play a central role in family life. I live in Berkshire with my wife and young sons, and some of my favourite moments are spent teaching them to cook and helping them develop their own curiosity about food and ingredients.
Travel has also been a constant source of inspiration throughout my career. I enjoy exploring different cultures through food, discovering local markets and learning from traditional cooking techniques and regional cuisines wherever I go.
That curiosity and appreciation for great ingredients continue to influence the way I cook today: combining classical training, seasonal produce and global inspiration to create food that feels thoughtful, balanced and memorable.