My Event World - Matt Cook

Matt Cook, director of Fish Face, on seafood, snowboarding and working in Australia.

My Event World - Matt Cook
My Event World - Matt Cook
I got into the events industry because I noticed very few seafood specialists in the event world, there was a definite niche in the market so I set up Fish Face.

I have worked here since Fish Face was established in 2009 so I have been working at it ever since.

Not many people know that I am joint owner of Albatross Catering at Ashley Wood Golf Club.

My worst experience at an event was when travelling in Australia, I was working for Novotel Palm Cove, as a function chef. Half way through preparing the main course I noticed we were getting very low on the lamb. We still had loads of the beef, so the sous chef cooked some more, a wait of 15minutes, then a little later we started to run out again, so I went to the fridge only to see more lamb, so after a few choice words to my boss, and another 15minute wait we finally got the main course out – not the best experience.

If there’s one thing I’ve learnt it’s check, check and check again.

The best event I’ve been involved in was each event we do at Fish Face is individual and totally different – it’s too difficult to choose.

If I could do it all over again I would definitely work in the USA.

The one thing I can’t stand is early mornings.

Outside of work I spend my time the little time I get off, I am at the gym.

If money were no object I would invest more into my business, and snowboard more.

The one event I will never miss is my birthday.

The next 12 months will be moving forward and increase business.

If I could switch places with anyone else in the industry it would be no one I love what I do.


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