Meet the team

Originally from Sydney, Matt began his culinary journey at just 16, training under celebrated chef Matt Moran at Aria Restaurant before moving to Melbourne’s renowned Vue de Monde.

In 2007, he relocated to London to work with Gordon Ramsay, starting as Chef de Partie and quickly rising to Sous Chef at Claridge’s. Matt joined the team at Restaurant Gordon Ramsay two years later, where he trained under Clare Smyth, honing the precision and discipline that define his cooking today.

Matt continued to rise through the ranks at Royal Hospital Road, becoming Chef de Cuisine in 2013 and Chef Patron in 2020. Under his leadership, the restaurant retained its three Michelin stars for eight consecutive years.

Beyond the kitchen, Matt has mentored the UK Bocuse d’Or team and serves as Chair of Judges for the National Chef of the Year.

Now, after 18 years under the mentorship of Gordon Ramsay, and a career spanning 24-years in fine dining, the opening of Bonheur by Matt Abé marks a deeply personal milestone.

California expat Matthew began his working life in the US Air Force where this unorthodox route into hospitality honed the discipline and teamwork that defines his leadership style. But it was at The Great Eastern Hotel where Matthew discovered his love for food, wine, cocktails, and the buzz of hospitality.

His career has taken him through some of London’s most notable dining rooms, from the opening of Gary Rhodes W1 to Bluebird Chelsea before launching The Five Fields as General Manager. Under his guidance, the restaurant earned widespread acclaim for its service and atmosphere and proudly held its Michelin star for nine consecutive years.

It was at The Five Fields where Matthew met Chef Matt Abé, having welcomed him regularly as a guest – the beginning of a shared vision that now continues at Bonheur.

Born in Alsace, Eric Zwiebel’s passion for wine began in his family’s restaurant, where he first discovered the joy of hospitality and the nuances of great vintages. In 1997, after five formative years as a sommelier in Paris, Eric moved to the U.K. to deepen his understanding of the world’s wine regions and pursue formal training with the Court of Master Sommeliers. During this time, he was mentored by the late Gérard Basset OBE, a guiding influence to whom Eric remains profoundly grateful.

Eric’s talent and dedication soon earned him international recognition as he was named Best Sommelier of the UK in 2004, achieved third place at the Best Sommelier of Europe in both 2006 and 2008, and was a finalist at the Best Sommelier of the World 2007, later placing fourth in 2013 in Tokyo. In 2018, he attained the ASI Gold Diploma, the highest-level sommelier certification in the world, of which he remains the sole platinum-level holder globally.

Though rooted in the classic traditions of the Old World, Eric’s curiosity extends far beyond — he is equally passionate about emerging wine regions, new grape varieties, and the thrill of discovery that defines the evolving world of wine. For him, wine is more than a beverage; it is an art form, a bridge between people, and the key to creating unforgettable culinary experiences.

At Bonheur, Eric brings this philosophy to life, sharing his deep expertise with warmth and enthusiasm. His goal is simple yet profound — to craft moments of harmony between food, wine, and guest that linger long after the last glass is poured.