Used to the slick design and state-of-the-art equipment of a commercial kitchen, what does the chef of an award-winning restaurant choose for his home? Here, we take a peek into Matt Moran's own kitchen.

As the head chef and co-owner of Aria in Sydney and Brisbane, Matt Moran certainly knows his way around a kitchen. His commercial set-ups are a study in stainless steel with professional appliances and task-specific stations. At home, although he uses similar layout and equipment principles, the vibe is altogether different.

Design features

In the restaurant, Matt needs the kitchen to optimise productivity. At home, though, his kitchen was designed with family time and entertaining in mind. "My kitchen is the focal point of our living area," Matt says. "Being able to chat with guests while cooking is a must." Matt worked on his kitchen design with architect Jonathan Evans and the team from Tzannes Associates. Key to the design were usability and aesthetics. "I think good work flow between key spots is crucial," he says. This means keeping the fridge, the stove and the bench within close proximity. "The other thing I love is drawers - it's so much easier to pull out a drawer than to reach in the back of a cupboard," he adds.

For counter height, Matt went with the standard 900mm. However, "my personal preference is slightly higher," he says. Over the island bench, a canopy-extraction rangehood was custom built to suit the area and provide extra lighting. "It's important that high-work areas are well lit," Matt says. "There should be an even distribution of lighting throughout the kitchen with no dark spots."

Surface paradise

Concrete surfaces (on floors, walls and countertops) are a huge trend right now - and Matt is on the bandwagon. "I love concrete. It's durable, industrial-looking and there's minimum maintenance, if any at all," he says.

In Matt's kitchen, the island bench is made from formed concrete, created onsite when the house was being built. "It really is the hub of the kitchen, and although it's a solid piece of concrete, it gives the space a relaxed, open-plan feel," Matt says. The floor is polished concrete, which looks fabulous and is super practical, too.

Appliance department

Matt is used to working with the best equipment, and it's no different at home. He imported a stainless-steel Lacanche cooker from France. "It has a targa top [solid top], wok burner, chargrill, two ovens and a warming oven - I absolutely love it," he says.

To wash the many dishes used by his young family of four, Matt opted for an extra-wide Smeg dishwasher that accommodates large loads. "We have it close to the sink so we can rinse and stack without too much fuss."

Tools of the trade

Both at work and at home, Matt uses Global knives for food prep. "I use the knife block on the bench [see above], but I also have specialty knives in drawers, such as a cleaver and boning knife." For pots and pans, Matt likes to mix it up. "We entertain a lot at home, so I really need durable heavy-based cookware," he says. "I use Scanpan's non-stick and copper ranges depending on what I'm cooking."

What's in store?

To Matt, the pantry is one of the most important elements of a kitchen. "Having a background in commercial kitchens means it's second nature for me to have an organised pantry at home," he says. "The items you use most should be in the easiest-to-reach places, and all the like ingredients should be together: bottled oils and sauces, pasta and flours, etc. But it's a personal choice. "I also have a small coolroom. Some would say that having a coolroom in my kitchen at home is decadent, but we have no trouble keeping it stocked!"