Matthew Floyd is a born and bred shore boy. He works at Botticelli Restaurant in Takapuna and lives in Campbells Bay. Matt’s had a varied career including being an Accounting Assistant, Custodian of Rannoch (Home to Sir James Wallace New Zealand’s largest private art collector) and personal Assistant to Stewart Harris (Australasia’s top Interior Designer and also the judge off The Block TV series). He says the diversity is something he’s enjoyed. Matt sat down with Channel Magazine's Courtney Bennett this month to talk Italian food and why he loves his work.
Courtney Bennett: How would you describe what you do to people?
Matthew Floyd: I love to captivate people’s tastes and senses by providing them with quality Italian cuisine. Seeing someone’s reaction to how much they enjoy a dish can be priceless.
CB: What’s the best part about working at Botticelli?
MF: The variety of customers you deal with on daily basis. Most of them are returning customers and to see their faces so often you must be doing something right!
CB: You’ve been working there for a while, what keeps you there?
MF: Genuinely the customers, I love the interaction and feedback and constantly finding ways to make improvements. And of course the food!
CB: What’s the best part about your job?
MF: Botticelli and its staff are like a second family to me. I really enjoy working with the people around me and I have been doing it for quite a while. Being able to share that knowledge when training new staff is highly rewarding.
CB: What’s your dream meal and why?
MF: I love to eat out a lot. It helps you to make improvements within what you do but nothing beats home cooked nachos! Something that’s always my go to comfort food on a day off.
CB: What sets Italian food apart from the rest?
MF: Definitely its history. Some of the recipes are older than New Zealand and are enjoyed all around the world. It's great to see tradition continually passed down through food.
CB: What does a typical day look like for you?
MF: Long and tiring usually – from the morning until late involving a lot of shopping, prepping and cooking.
CB: What skills does it take to work in restaurants?
MF: You need think extremely fast and make decisions yet be able to remain calm and focused. Also customer service is a huge part so the more social you are the better!
CB: If you could do something else for a day, what would it be?
MF: Tough question. I love what I do and not really sure what I would change it for, I find law very interesting so maybe be a lawyer!
