Matt Beasley: #1 at ONE

How long does it take to go from line cook to Top Chef at ONE?  We sat down with Matt Beasley to get answers.


Matt Beasley

What advice would you give to young chefs?

Work in the best kitchen you can as early as you can.  It is extremely important to learn how to do things the right way at the beginning of your career.

Where did you grow up?


What are some of the notable lessons you’ve learned working with Mark McEwan

The importance of making the guest happy is a big one.  If we can do it for the guest, we will.  I think it is one of the reasons why Chef Mark has such a huge following.  I’ve also learned that food doesn’t have to be over complicated in order to be successful.  A simple dish with all its components prepared properly can go a long way.

When did you know you wanted to work in the food industry? 

I was in University studying criminology.  I found that I was spending more time in the kitchen than I was in class or studying.  Once the school year was finished I decided I wanted to cook professionally.

What kind of personality does it take to work at One? 

I don’t think that there is one particular personality needed to work here.  The cooks that have the most success here are the ones that have a good attitude simply want to do what is necessary to succeed in this industry.  They come in every day and grind it out on the line, and no matter what is thrown at them, they show up the next day ready to do it all over again.

What was your first meeting with Mark like?

It’s all kind of a blur.  To say that I was nervous would be a huge understatement.  I remember not wanting to say anything stupid, but I’m pretty sure I just stood there and said “yes chef”.

What is the best part about being a dad? 

No matter what happens in my day, at work or otherwise, it all melts away the second I see my daughters face.

What is the most important bit of advice you have ever been given? 

My parents always taught me the importance of working hard.  Having that drilled into me growing up has helped me so much throughout my career.

If you pinch-hit at any other McEwan restaurant, which one would you choose and why?

It would have to be Bymark.  We are really busy at ONE in the summer, but the lunch service at Bymark is legendary.  They do huge numbers in a very short period of time, and I often wonder what running that service would be like.

If you weren’t a chef, what would you want to do be doing? 

Before I started cooking, all I wanted to do was be a police officer like my dad.  I love what I do, and couldn’t imagine doing anything else, but my dad has saved lives.  No matter how good my food is, I don’t think I’ll ever be able to top what my dad did during his time on the force.