Matt Wilden

Posted On November 22, 2024

Welcome To Breaking Bread Matt Wilden

In this episode, we sit down with renowned Birmingham chef Matt Wilden, who discovered his passion for cooking later in life and transformed it into a successful career. If you’re an aspiring chef or thinking it’s too late to follow your dream, this conversation will change your perspective.

From Late Bloomer to Pizza Pioneer: Chef Matt Wilden’s Culinary Journey

Some people find their calling early, others spend a lifetime chasing it. For Chef Matt Wilden, it came with the urgency of a second chance—at 26. In an industry obsessed with prodigies barely out of culinary school, starting later in life isn’t just uncommon; it’s audacious. But audacity seems to suit Matt just fine.

He didn’t grow up in a kitchen or dream of Michelin stars as a teenager. Instead, Matt’s culinary journey began with a leap of faith—walking through the doors of University College Birmingham (UCB) with a determination that could crush boulders. No family lineage in fine dining, no childhood anecdotes of perfecting béchamel with grandma. Just raw hunger for something different, something better.

Starting at 26, you don’t have time to waste. You’re playing catch-up in a world that’s already sprinting. And sprint he did, carving out time in demanding kitchens like Hotel Du Vin, absorbing everything he could.

Matt’s Love Of Pizza

Real growth doesn’t come from comfort. It’s in the fire, literal and figurative, where you find what you’re made of. Matt spent years shaping his craft, including a time at Baked in Brick, where he first started cooking with fire. The smell of charred dough and blistered toppings was intoxicating.

That passion for cooking quality pizza and cooking on fire led him to start Poli with Grace and James’s owners. Poli wasn’t just about serving food; it was about creating an experience. Matt wasn’t just making pizza; he was making art. Of course, it wasn’t all smooth sailing. Early mornings wrestling dough that refused to behave. Sleepless nights worrying if anyone would show up. That gnawing voice in the back of your head whispering, “What if this all goes up in flames?”

But it didn’t. Instead, the flames became fuel. Poli found its stride. People came for the food but stayed for the story—a chef who started late and still came out swinging.

Matt Wilden Pinata

Matt’s story doesn’t stop with pizza. His love for flavours pushed him into Mexican cuisine. Matt’s obsession with excellence, making something the best it can be resulted in Pinata. A series of pop-ups celebrating the vibrant, smoky, spicy symphony of tacos and mole. It’s not just about feeding people; it’s about the thrill of trying something new.

Matt Wilden’s Advice For Anybody Who Thinks It’s Too Late To Start Cooking

1. Don’t Let Age Be Your Excuse.
“Your twenties, thirties, forties—it doesn’t matter. If you love it, just start. The industry doesn’t care how old you are; it cares about how much you’re willing to give.”

2. Embrace the Struggle.
“It’s not glamorous. It’s 14-hour days, sweat-soaked shirts, and aching feet. But if you’re in it for the right reasons, you won’t care. The grind is part of the joy.”

3. Be a Sponge.
“Learn from everyone. The dishwasher, the sous chef, the old guy who’s been making dough for 20 years. Absorb it all. And never, ever think you know everything.”

4. Find Your Niche.
“Cooking isn’t just about following recipes. It’s about finding what speaks to you—whether it’s wood-fired pizza or ceviche. When you love what you do, people can taste it.”

5. Push the Boundaries.
“Don’t stop learning. If you’re not evolving, you’re dying. There’s always something new to try, some flavor to explore. Keep going.”

Matt Wilden is proof that it’s never too late to start something extraordinary. His journey is a reminder that passion and grit can take you further than talent alone ever will. So, if you’re sitting on the sidelines wondering if it’s too late, here’s your answer: It’s not. The fire’s waiting. All you have to do is step into it.

Watch Our Full Podcast With Matt Wilden

00:00 Introduction and Casual Conversation

00:12 Discussing TV Shows and Chef Life

03:02 Challenges of Takeaway and Lockdown

04:48 Journey to Becoming a Chef

09:22 Experiences in Various Kitchens

15:07 Starting a Pizza Business

21:30 Menu Evolution and Popular Dishes

24:53 Cooking Techniques and Inspirations

28:57 Sunday Dinners and Future Plans

29:43 The Roast Potato Panic

30:20 Perfecting the Roast Dinner

32:20 The Pressure of Cooking

33:52 Exploring Pop-Ups and Mexican Cuisine

40:41 The Art of Pizza Making

44:51 Advice for Aspiring Chefs

48:39 Fun and Favorites

53:56 Conclusion and Final Thoughts

Matt Wilden Instagram- ⁠https://www.instagram.com/matt.wilden/⁠

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