From desert potjies to Dubai’s culinary scene, Chef Matt Labuschagne is cooking up a fine dining storm
For many aspiring chefs, the kitchen passion is ignited by their mothers or grandmothers, often fuelled by childhood memories of helping out or sneaking a taste of cookie dough. However, for Matt Labuschagne, it was his father Merlin who sparked his culinary journey.
“My dad loves cooking and was always the one preparing the meals on our family camping trips and at home,” Labuschagne recalls.
“I remember one memorable time when he made a potjie in the middle of the desert in Namibia. It looked effortless for him, but I now understand the fulfilment he derived from serving us a delicious meal.”
Hailing from Benoni, Labuschagne, now 23, began his formal culinary education in 2019, enrolling in a rigorous three-year Advanced Professional Chef Programme.
The choice was influenced by his father, who recommended the nearby culinary school.
“It was convenient, and the staff were welcoming and friendly,” Labuschagne explains.
His dedication and talent quickly propelled him into the professional world. Within just a year, Labuschagne found himself working in Aspen, Colorado, at The Little Nell, a renowned 5-star luxury hotel.
His initial role was on the grill section of a bustling kitchen, preparing meals for 600 to 800 guests daily.
“It was intense, and the pressure was immense,” he said.
“The thought of being reassigned to banqueting if I didn't perform well kept me on my toes!”
When the pandemic struck, Labuschagne returned home, but his stint in the US was far from over. He rejoined The Little Nell once restrictions were lifted, expanding his skills across all kitchen stations.
Despite a promotion and an offer to stay, he had to return to Benoni to complete his culinary studies and address visa concerns.
Back in South Africa, Labuschagne continued his education at a different campus and gained further experience at a bakery in Germiston and the acclaimed Embarc Restaurant in Parkhurst.
A pivotal moment came when he was contacted via LinkedIn for a position at Riviera by Jean Imbert, located in Dubai’s prestigious Dorchester Collection hotel, The Lana.
Riviera by Jean Imbert, helmed by Chef Jean Imbert a GQ Chef of the Year and a winner of Top Chef, offered Labuschagne the opportunity to work with one of the culinary world’s most influential figures.
“The kitchen is split into two hot lines, one for fish and meat dishes, and the other for pasta. I handle the pasta line, which includes preparing intricate dishes like the ratatouille tart.
“My responsibilities also include managing inventory and ensuring everything is in place for service,” he explained
Labuschagne’s day starts early, with shifts varying by season.
“During the opening period, my days began at 7am, with a full schedule of prepping, service, and clean-up that often extended past midnight.
“Currently, my schedule is more relaxed, starting at 8am, with a morning routine of exercise and a hearty breakfast before heading to work for a well-structured day of preparation and service,” he said.
When not working, Labuschagne enjoys exploring Dubai with his girlfriend Gabriela, particularly appreciating Alserkal Avenue, a vibrant cultural hub.
Looking ahead, Labuschagne envisions a future as a sous chef in a Michelin-starred restaurant or perhaps as an entrepreneur with his own culinary venture.
“I’d love to either climb the ranks in fine dining or create something unique on my own,” he muses.
IOL