Stefan Matz

Stefan Matz

Stefan Matz

Stefan Matz Consultancy

Arriving to Ireland in 1990 I have been involved in and experienced the great changes within the Irish Hospitality Industry and the Irish Food Culture throughout the last 25 years. Ireland has been transformed and evolved through the hard work of many people in the industry who have been passionate about the country, its produce and people.

25 Years ago Ireland had no real food scene or even a food product to highlight to the international markets which has completely changed. Now Ireland can be regarded as food destination with many establishments and chefs to showcase and we can be proud of Ireland as a country for its food and services.

I am a chef at heart and truly enjoy cooking and providing the best of food possible. Sourcing local food has been my passion long before it has become fashionable and I have been travelling throughout the country to find the best of Artisan Irish Produce.

Work forms an important part of my life, not out of necessity but more for enjoyment and satisfaction.

I believe my skills which I have attained and nourished over the years are combining uniquely an ability to cook with organisational and managerial skills. I am a strong leader with good people skills understanding that success can only be achieved as a team, a team which requires to be trained, motivated, supported and developed. Being very flexible and adaptive I consistently look ahead and plan strategically the next required steps through analytical assessment and a core understanding of the hospitality and catering industry as a whole beyond a kitchen’s perspective.

For the above reasons I have been fortunate to be involved in many aspects of the industry from developing and implementing new restaurant concepts, designing of kitchens, menu design and implantation, multiple outlet & location operations while managing to stay true to my cooking.

I am passionate about food and about doing things right.

In January 2017 I have launched a new company – Stefan Matz Catering Consultancy – where in cooperation with other colleagues & friends of the industry we will focus on passing on some of our attained knowledge, skills and experience to others. Staff Development, Recruiting and Training people within the Irish Catering Industry are one of our main attentions and as part of the Training & Recruitment initiative our vision is to operate a Hospitality School to attract, train and place larger number of qualified employees from the EU to Ireland for job and career opportunities within Ireland.

The Irish Hospitality & Catering Industry is unfortunately undergoing again some changes due to acute staff shortages particular in kitchens where establishments are struggling to maintain their offerings, Chefs and Kitchen Porters are promoted too quickly based on demand and the skills levels as well overall standards are beginning to drop in a large section of the industry.

We identified the need to bring in expertise, knowledge and skills to many businesses within the industry to supplement their operations on a consultancy basis with a number of services to combat the shortages experienced currently.

All Food Sessions

Registration

Venue:The Model

09:00 AM - 09:20 AM

Opening Address

Moderator: Aoife Carrigy

Venue:The Model

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9:20 AM - 9:30 AM

The Future of Irish Food – A View from out Foreign

With Mickael Viljanen  (Greenhouse) Phillippe Farineau (Ashford) Stefan Matz

Venue: The Model

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9:30 AM - 10:15 AM

Coffee

10:15 AM - 10:45 AM

Growing Up with Food

With Clare Smyth

Venue: The Model

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10:45 AM - 11:30 AM

The Business of Producing Greatness

Venue: The Model

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11:30 AM - 12.00 PM

Northern Exposure – The sense of place in cooking

Stephen Toman, Clare Smyth, Danni Barry, Noel McMeel

Venue: The Model

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12:00 PM - 12:45 PM

Lunch – Best of Sligo Produce

Food Symposium Delegates Menu – Click Here to download

12:45 PM - 1:30 PM

Modern Tradition – Back to the Future

By Ciaran Sweeney – Forest & Marcy

Venue: The Model

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1:30 PM - 2:00 PM

The Production of Greatness

With Mags Kirwan

Venue: The Model

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2:30 PM - 03:00 PM

Coffee Break

03:00 PM - 03:30 PM

Business and Pleasure

by Elaine & Wade Murphy – Adare 1826

Venue: The Model

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03:30 PM - 04:00 PM

To Forage & Ferment

by Hans & Gaby Weiland – Organic Centre/Neantog

Venue: The Model

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04:00 PM - 04:30 PM

Closing Address & Q&A

Moderator: Aoife Carrigy

04:30 PM

Registration

Venue:The Model

09:00 AM - 09:15 AM

Opening Address

Moderator: Aoife Carrigy

Venue:The Model

09:15 AM - 09:30 AM

Irish Seaweed Kitchen

by Prannie Rhattigan – Irish Seaweed Kitchen

Venue: The Model

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09:30 AM - 10:15 AM

Slow Food Panel

by Dee Laffan, Aishling Stone & TBC

Venue:The Model

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10:15 AM - 11:00 AM

Coffee Break – day 2

11:00 AM - 11:30 AM

Commercial Tradition

by Padraig Og Gallagher – Boxty House 

Venue: The Model

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11:30 AM - 12:00 PM

Everyone’s a Critic – Evolution of the Irish Experience (Interactive)

by  Dee LaffanErnie Whalley

Venue: The Model

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12:00 PM - 01:00 PM

Lovely Sligo Lunch

Food Symposium Delegates Menu – Click Here to download

01:00 PM - 01:45 PM

What The Irish Ate Before Spuds

by Máirtín Mac Coniomaire

Venue: The Model

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01:45 PM - 02:15 PM

Vegetables (or plant food) in the future of Irish food

By Dennis Cotter – Café Paradiso

Venue: The Model

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02:15 PM - 02:45 PM

Coffee

02:45 PM - 03:15 PM

Lessons from Italy

by Catherine Fulvio

Venue: The Model

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03:15 PM - 04:00 PM

The Importance Of Food In Hospitality Success – A Retrospective

by Deirdre McGlone – Harvey’s Point

Venue: The Model

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04:00 PM - 04:30 PM

Closing Address

04:15 PM - 05:00 PM
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