Chef swaps vices for living large
Larger than life, both in personality and stature, Matty Matheson’s life has turned around in just a few years.
A cocktail of drugs and plenty of alcohol, everything caught up with the young chef when he had a heart attack at 29.
While he’s now sober, he’s still living a crazy life, he’s travelling the world encountering cultures and foods he’d never have dreamt of.
Laden with expletives, laughter and plenty of yelling, the Viceland series begins in hometown Fort Erie, Ontario, where he recounts his childhood and growing up.
It then follows him, chronicling his hijinx and zest for life, as he tries anything from cheap grub to high-end cuisine.
He never planned on being a chef however, but things just happened that way. He wasn’t book-savvy or computer-smart, so decided to try hospitality school.
In that first episode, Master Rang appears for the journey back to his hometown. They’ve been friends since Rang taught Matty how to cook in his first job as a chef, at Toronto’s Le Select Bistro.
He recalls being poked with searing hot tongs by Rang, while also having an awesome friendship.
‘‘At Le Select, he taught me a lot. Then we were kind of coworkers, he was the chef and I was the cook,’’ Matheson said.
They spent a lot of time cooking together, as well as partying. Matty is now the executive chef for Parts & Labour, a popular bar and restaurant in Toronto.
But 10 years ago when he was making a start, Matty never imagined having his own TV show.
‘‘It was really just a job, rather than what ‘I’m going to do for the rest of my life’.
‘‘[But] I worked my way up, did well and had a little ambition.’’
It all started with a Youtube series called Keep It Canada and a series of recipe videos for the Vice Munchies channel. His on-screen talent was obviously recognised.
He’s a natural in front of the camera, as he swears, cracks jokes and partakes in plenty of tomfoolery.
‘‘Life is pretty amazing. The TV thing is crazy,’’ he says.
‘‘Being in front of the camera is easy.
‘‘I’m a little louder, little more in you face and crazy. That makes it a little easier to make TV when you can just be yourself.’’
The first season of Deadset On Life is a look at the unsung heroes of Canadian cuisine, as he visits the different regions trying the best each has to offer.
He’s currently filming the third season of the series for Viceland ,in Australia.
‘‘Every show is about me experiencing things, a lot of the time for the first time.’’
While Kiwis will have to wait, he says he will be trying a hangi and getting some ink in New Zealand in February. ‘‘I’m excited to see all the bounty.’’
There are plenty of shows of chefs who travel and cook, but he says it’s ‘‘not your typical show’’, nor is it like Anthony Bourdain’s shows No Reservations or Parts Unknown.
‘‘Bourdain is a f ...... great. I’m just out there trying to get my own little piece. He’s the coolest.’’
With newfound sobriety and a newborn son, everything is really looking up for the Canadian.
‘‘Everything just kind of fell in to place.’’
Dead Set on Life starts on Friday 27 January at 8.30pm on VICELAND