I was totally captivated by the endless possibilities it opened up in cooking. I would research all the time about new technologies and techniques and watch Harvard lectures on food science. Influences: At the very beginning of my cooking career I was heavily infuenced by molecular gastronomy. After this, I moved to London to work at the two-Michelin starred Hibiscus, under Claude Bosi, and Michelin-starred Murano under Angela Hartnett. It spurred me on to learn the foundations of cooking at The Moat House Hotel in Acton Trussel, whilst doing a day a week at Stafford College.
The final episodes will air on BBC One on Tuesday 14th, Wednesday 15th and Thursday 16th December at 9pm.Ĭooking background: I grew up in Cannock and while at Cannock Chase High School, I did work experience at a 2 AA-Rosette restaurant and realised that I loved cooking. Then, after preparing a pop-up dish for the most well-versed street food chefs in the capital, Matt created a dish that spoke to his passion for foraging, winning over the judges and earning him a spot in finals week.
Having impressed the judges in the skills and signature rounds, he went onto cook for Jay Rayner, Tracy McCleod and Jimi Famurewa in the quarter-finals, and despite tough competition from his fellow contestants, Matt and Daniel Marreiros both secured a place in the semi-finals. Matt has his own foraging catering company called Foray Catering, offering private dining experiences as well as catering for weddings and events with his business partner and MasterChef: The Professionals 2018 finalist Oli Martin. Introducing Matt Willdigg, one of 32 chefs taking part in MasterChef: The Professionals 2021, airing on BBC One every Tuesday, Wednesday and Thursday at 9pm.
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