Matt Gillan is head chef at The Pass, South Lodge Hotel in Surrey.
Matt’s career started straight from school at The Hen and Chicken in Froyle, Hampshire. This initial step into the kitchen highlighted a natural talent and flair for cooking, cementing Matt’s decision to pursue the career of a chef over the previous desire to become a graphic designer.
From here, Matt made it his mission to learn as much as possible, taking him through some of the country’s best restaurants. Restaurant Gordon Ramsay, Midsummer House and The Vineyard at Stockcross, under John Campbell, would go on to shape Matt more than he realised.
Matt then took a year out to travel. His year in Australia proved to be more than just a long holiday; after spending time at Vue du Monde in Melbourne and picking fruits and vegetables along the east coast, a new found respect for produce and the seasons began.
In 2006, Matt joined South Lodge Hotel in West Sussex. As sous chef, Matt worked closely with Executive Chef Lewis Hamblet in the running of the Camellia restaurant and a year later Matt was promoted to Head Chef.
The opportunity to head up our brand new concept restaurant became reality in October 2008 and so began the journey in The Pass. A culmination of all Matt’s experiences over the years have earned The Pass 4 AA Rosettes, 7/10 Good Food Guide and a coveted Michelin star in 2011.