Bringing 25 years of culinary experience to the pass, Jamaican-born chef Ryan Matheson now leads the kitchen at The Brush East London Grand Café, located within art’otel in Hoxton.

Matheson’s journey began in Kingston, Jamaica, where he studied culinary management at the University of Technology before sharpening his scientific edge with a foundation degree in molecular gastronomy from London South Bank University.

From his early days as Junior Sous at the former Atlantic Bar and Grill, to head chef positions at Le Meridien Piccadilly, One Twenty-One Two at The Royal Horseguards Hotel and Park Plaza London Waterloo, Matheson has quietly built a reputation for precision, creativity and leadership. Most recently, he served as Executive Chef at Sea Containers Hotel before being tapped in 2023 to launch The Brush,  a modern café concept that captures the easy elegance of European dining with a distinctly London edge.

There Matheson leads a vibrant kitchen team with an ethos rooted in positivity and passion where seasonal produce, sustainable sourcing and an appreciation for both tradition and innovation underpin every plate.

We sit down with Chef Matheson to talk favourite dishes, culinary philosophy and how sustainability shapes the kitchen at The Brush.

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When did you first fall in love with cooking?

Watching my grandmother preparing meals for the family during gatherings.

How would you describe your culinary style?

Modern-relaxed cooking.

What is your culinary vision for the menu at The Brush East London Grand Café?

A full sharing concept where everyone can enjoy a variety of small plate dishes.

Do you have a favourite dish on the menu?

Grilled Hispi Cabbage.

What is the most important lesson you’ve learned during your career?

Stay focused, listen and watch your senior chefs on the section.

What are the biggest challenges faced by the hospitality sector at the moment, and how are you tackling them?

Entry level contracts i.e. commis level chef entering the industry. As a hotel we are looking into schemes like hospitality-swaps, and looking to work with local culinary colleges

Which chefs have inspired you during your career?

Chef Nico Ladenis, Michel Roux, Gordan Ramsey, Paul Knight and Richard Sawyer.

Which new sustainability initiatives are working well for you at the moment?

Buying local, using sous vide technique to reduce the loss of nutrients and flavour. Smartly use everything you buy in, reduce waste as much as possible, source products from right suppliers, buy smart.

What is your favourite dish, and who cooks it? 

Oxtail stew, cooked by the first Lady.