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Matthew David Albert
Matthew Albert has worked alongside David Thompson since 2001.
From 2003-2013 he was David’s Executive Chef of Nahm London at The Halkin Hotel. In 2002, Nahm was
awarded a Michelin Star, the first Thai restaurant ever to be awarded an accolade of such prestige.
Matthew, grew up in Willaura, The Western District of Victoria, Australia where he learnt the joys of
cooking from his grandparents and parents at an early age.
In the country he learnt to appreciate the true, fresh, clean flavours and importance of cooking with
naturally grown fruit, vegetables, meats and wild game. “There is always something that needed cutting,
feeding, gathering, harvesting, herding, picking, pickling, plucking, salting, smoking, sowing, watering,
before you could sit down to eat.” Skills he now appreciates more then ever.
In his youth, Matthew developed a taste for fresh, un-tampered, quality ingredients and traditional
techniques which has always stayed with him.
At seventeen Matthew start a cooking apprenticeship in Ballarat with Simon and Alison Donoghue of Alibis
Restaurant, the two chefs he still regards as the corner stones to his cooking career, Studying at Gordon
Institute in Geelong, before being taken on by the infamous Chef Greg Brown who was trained by Albert
Roux. After three years at Brown’s Restaurant in Armadale, Matthew became Sous Chef at the well-known
Walters Wine Bar in Melbourne. It was here through Walter Bourke’s teachings, Matthew developed a true
understanding and appreciation for wines both local and international. His time spent at Walters Wine Bar
is looked back upon with great honour.
Joining Chef and Restaurateur Andrew Blake in 1995 Matthew headed his kitchen for the next four years,
where we had the opportunity to cook with some of the best Australian produce from all around the country.
The year 2000, marked a new direction for Matthew. He left Australia and headed to S.E Asia, American
and Europe in search for new culinary adventures. It was at the end of his trip he met David Thompson in
London. The following June, Matthew joined David’s first kitchen brigade in Nahm a The Halkin Hotel just
off Belgravia Square as a Chef de Partie. His interest in Thai food soon went from a fascination to an
obsession, bringing with it constant and new inspiration “the diverse intensity and balance of flavours,
unique ingredients and techniques, the delicate care and skill needed to prepare each dish specific to Thai
food just captured my imagination”. Two years later, Matthew Albert became the next Executive Chef of
Nahm London.
Thirteen years on… David Thompson, Matthew Albert and the team start a new chapter together, a new
challenge and a new restaurant launching in Singapore. - Long Chim - means ‘come, taste’ as any Thai
would say to a friend or family member.
“Long Chim is about the food of the streets. The sights, smells, flavours, and tastes. From teeth tingling
sweet morning coffee with deep fried bread, fighting for your favourite bowl of noodles in the lunch time
rush, the bags of sweet treats in the afternoon, to the mind numbing spicy Larp salad on a plastic stool in
the evening, a banana roti on the way home from your favourite soi. Made that much more vibrant and
radiant by the people on the streets.
long chim na khup”
722 Oaks Apartments
36 Narathiwat-Ratchanakarin Road, Yannawa,
Sathorn, Bangkok 10120, Thailand.
Bangkok: +66 (0) 987 567 527
Singapore: +65 9449 7994
Private: [email protected]
Work: [email protected]
