Gate Gourmet | gategroup

Matt Pickop

Regional Executive Chef Western Europe, London, UK

“Airline catering isn’t what it used to be – its better – but a certain perception is still there. I want to help change this!”

How long are you working for gategroup?
18 happy months.

Which are your most important career milestones?
The start of my career with Gordon Ramsay at Claridges gave me the foundation to build a strong career early on. I then went to Dubai to run Gordon Ramsay’s Verre in the Hilton Dubai Creek. Working with different nationalities and cultures was an invaluable part of my development. The third milestone was my return to London to run Maze by Gordon Ramsay, which held a Michelin star for ten years. Two of those years were under my tenure as the Executive Chef and two of the proudest years of my career.

What inspired you to become a chef?
I became a chef by accident! I was studying film and photography at the time and had been working in bars and at events. One Christmas there was a shortage of chefs, so I ended up working as a chef plating starters at a banquet for 2000 people. I loved it, and haven’t looked back since.

What do you think makes a successful chef?
Success is measured by the smile on your customers’ face – no accolade, trophy, star or rosette gives a better measure of success than that.

How did you come to work in the airline catering industry?
Having been fortunate to have achieved so much already, I was itchy for the next step in my professional development. I thrive on a challenge and airline catering was an unknown entity to me. Another opportunity to learn!

If you were to describe airline catering in one sentence, what would it be?
Challenging, driven and ever-changing.

What do you do when you are not cooking?
I garden, a lot! There is no better satisfaction than growing vegetables and fruit from seed, and then cooking them. When I’m not in the garden I am out and about with my camera. I love taking photos from landscapes to wildlife to food!