Matthew Thomson, the founder of Elvis Food has had 20+ years experience in the food industry with a passion for good food and local ingredients.

From his early years at Logues Eating House and opening Blue Mountains Loaves and the Dishes through to experiencing the art of French fine dining cuisine as Sous Chef at Volnay under Peter Van Es at 5 star hotel Le Meridien – Matthew’s experience is vast and varied.

During his career Matt has been privileged to work at charity events alongside Rick Stein, Ainsley Hariet, Neil Perry, Tony Bilson and Guillame Brahimi.

2004 saw Matt opening Doltone House at Jones Bay as Executive Sous Chef under Jason Carver. This purpose built venue catered for all functions with the capacity to seat 650 guests to cocktail functions of up to 1000.

18 months later Matt was approached and appointed Head Chef of the newly redeveloped Dolphin Hotel in Surry Hills under the guidance of Colin Holt. It was here Matt established one of the best hotel bistros in Sydney boasting classic food, simply presented – ultimately contributing to winning 2 AHA awards in 2006.

In 2007 Matt took on the role of Executive Chef and opened Work Bar & Restaurant, MLC Centre, a new way forward for city lunches and corporate dining. 

In 2008 Matt became Chef/Manager at CM Catering based in Chippendale, where he rediscovered his passion for small business and catering for all walks of life.

Through his passion for food, shared plates, fast service and freshly roasted coffee, Matthew finally opened Elvis Food – a café and catering business initially servicing all music industry functions held in the APRA Building and now branching out to all local corporate and function catering, themed office parties, offsite photography and TV Shoots, and team outdoor lunches.

Give us a call for all your catering needs and dietry requirements with an emphasis on healthy eating and an option to suit all budgets.