Matthew Chapman is one of OCS’s prominent chefs, currently serving as one of our company
development chefs within our catering arm, Angel Hill. With a string of prestigious awards under his
belt, including the 2019 Chef of the Year Award, the 2023 StrEAT Food Chef of the Year and two
bronze medals at the International Salon Culinaire 2023, Matthew’s culinary prowess is widely
celebrated.
His journey in the world of catering commenced right after completing school and embarking on an
apprenticeship at a local hotel. He then worked in a number of fine dining restaurants, hotels &
award-winning gastro pubs. Hailing from a family passionate about food and surrounded by
exceptional home cooks, Matthew always knew his path was destined for the culinary arts.
Following his apprenticeship, he set off on a backpacking adventure in Australia, a pivotal experience
that exposed him to the dynamic realm of contract catering
During his travels, Matthew discovered a unique niche—working on remote sites such as oil rigs and
mine locations, where he not only honed his skills but also provided teams on the ground with a
taste of fresh and delicious cuisine. His travels also found him in Southeast Asia where he developed
a love for street food.
Journey to The Culinary Classroom
With his foot through the door in contract catering, he spent five years in Australia before he moved
back to the UK, bringing his wealth of knowledge and experiences with him and joined the Catering
Academy, which landed him a job at legacy Atalian Servest which has since been absorbed into
newly launched OCS brand.
With an innate knack for educating and supporting the teams around him with his wealth of
experience, it was no surprise when his operating directors handpicked him to take part in the
Culinary Classroom, a programme designed to upskill future leaders within the catering team.
The Culinary Classroom programme is designed to nurture and advance the culinary skills of our
teams. It is a comprehensive year-long programme open to chefs throughout our organisation,
providing them with an exclusive chance to refine their craft and explore the nuances of the culinary
realm. Emphasising crucial skills and a profound knowledge of our supply chain, this initiative
empowers our chefs with the necessary tools to thrive in the ever-evolving catering industry.
Culinary Classroom, much like our apprenticeship schemes, is crafted and carried out with support
from sponsors like operational directors and managers, who help make necessary arrangements so
their team members who participate in the programme can, without burden, make time to attend.
This is how Matthew ventured into the Culinary Classroom programme, egged on by his operational
directors at the time.
Matthew cites the Culinary Classroom as helping him achieve two things in particular; building his
profile within the company–making connections and strengthening his network–and helping him
polish old skills.
It contributed to boosting my profile and allowed me to demonstrate my abilities. I
also picked up a few skills, some of which I hadn’t practised in a while or since my college days.
One event he recalls was a memorable trip to London’s Billingsgate Fish Market,
I hadn’t filleted a fish since college. It’s not something you do often, even in restaurants. Going back to it after about 15 years felt good, getting back into it and relearning the skill.
Now, four years later, he’s part of the team delivering Culinary Classroom, bringing new and exciting
angles into the workshops and courses, like focusing on sustainability and the supply chain. One
thing Matthew is championing as he crafts the workshops along with the rest of the team is a
consistent return to the practical application of everything participants learn so they can build their
confidence.
“We take what we learn during the day and put it into action in the afternoon. In January, we checked out Campbell Butchers, where we get our meat. Their master butcher showed us the ropes of chicken butchering and the ins and outs of different cuts. It’s not just about roasting— we get into all kinds of cooking methods. Everyone got hands-on with chicken butchering and cooking. We went all out— deboning, skinning, stuffing, rerolling, giving it a punch, and pan-frying. Witnessing the team progress from not knowing how to do that to confidently creating a dish by the end of the session was gratifying. In a group of eight participants, around six or seven had never attempted it before.”
Matthew Chapman
Executive Development Chef
Pioneering for the future
With contributors like Matthew and the Culinary Classroom team spearheading initiatives like these
and fostering collaborations with industry partners, OCS not only empowers colleagues but also
provides them with the essential tools to propel their careers forward. This commitment to social
mobility is explicitly articulated in our ESG policy, a testament to our dedication to creating a
workplace that is inclusive and supportive.
These commitments, intricately woven into the very fabric of our business, align with our
overarching vision and mission. We are steadfastly working towards making people and places the
best they can be by embodying a holistic approach to growth and sustainable business practices
