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Key Facts

  • Matt Goulding is a California-born chef, journalist, and writer based in Barcelona.
  • He has authored over 20 books, selling more than 10 million copies.
  • Goulding has been a partner or collaborator with Anthony Bourdain, José Andrés, and René Redzepi.
  • He appeared on the podcast 'Quédate a comer' to discuss his career.

Quick Summary

California-born chef, journalist, and writer Matt Goulding is the focus of a new podcast episode. Now residing in Barcelona, Goulding has a storied career that includes authoring over 20 books and collaborating with culinary giants such as Anthony Bourdain, José Andrés, and René Redzepi.

During the interview, Goulding reflects on his upbringing in a family he describes as the "least foodie in the world," contrasting it with his current life in the food capital of Catalonia. He discusses the changing landscape of the culinary industry, specifically addressing the rise of the "superchef." Goulding suggests that in recent years, some high-profile chefs have sought more personal spotlight, sometimes at the expense of their kitchen teams. He highlights the importance of collaboration and the collective effort required to run a successful restaurant.

Goulding's perspective is shaped by decades of experience, observing the shift from the solitary, often volatile kitchen hierarchy to a more modern, team-oriented environment. His appearance on the podcast provides a candid look at the pressures of fame and the enduring value of teamwork in professional kitchens.

From California Roots to Barcelona

Matt Goulding has established himself as a prominent figure in the culinary world, but his origins are far removed from the high-stakes kitchens he now knows. Born and raised in California, Goulding describes his childhood family environment as the "least foodie of the world." This humble beginning makes his current status as a best-selling author and successful chef even more remarkable.

He has successfully transitioned from the kitchen to the page, becoming a prolific writer. His bibliography includes more than 20 books, which have collectively sold over 10 million copies. This literary success runs parallel to his work in food production and journalism.

Currently, Goulding is based in Barcelona, a city known for its vibrant culinary scene. His move to Spain represents a significant chapter in his career, allowing him to immerse himself in European gastronomy while maintaining his global perspective on food culture.

Collaborations with Legends 🤝

Throughout his career, Matt Goulding has aligned himself with some of the most influential names in the food industry. He notably served as a partner and collaborator with the late Anthony Bourdain, a figure who revolutionized food media. This association placed Goulding at the center of a transformative era in culinary storytelling.

His network extends to other titans of the industry, including José Andrés, known globally for his culinary expertise and humanitarian efforts, and René Redzepi, the visionary behind Noma in Copenhagen. These partnerships highlight Goulding's standing among peers who value innovation and depth in gastronomy.

Speaking on the podcast, Goulding reviewed his trajectory, noting how these relationships shaped his understanding of the industry. Working alongside such figures provided a unique vantage point on the evolution of modern dining and the responsibilities that come with influence.

The 'Superchef' Phenomenon 👨‍🍳

A central theme of Matt Goulding's discussion is the changing role of the celebrity chef. He offers a critical perspective on the trend of "superchefs" who, in his view, have increasingly sought the spotlight for themselves. He observes a dynamic where personal branding sometimes overshadows the collective effort of the restaurant.

Goulding points out that this shift often leads to chefs "forgetting about their teams." In the high-pressure environment of professional cooking, the focus on individual fame can detract from the collaborative spirit necessary for success. He argues that the foundation of any great restaurant is its staff, not just its figurehead.

This critique is not just theoretical; it reflects a broader conversation within the culinary community about sustainability and ethics. As the industry recovers and evolves, Goulding's emphasis on team-first leadership serves as a reminder of the human element behind every dish served.

Insights from 'Quédate a comer' 🎙️

The revelations about Goulding's philosophy come from his appearance on the podcast Quédate a comer. The show serves as a platform for deep dives into the lives and careers of culinary figures. In this latest episode, Goulding opens up about the personal and professional milestones that defined his journey.

Listeners can expect a mix of memoir and industry analysis. Goulding traces his path from a non-culinary household to the upper echelons of food writing. The conversation covers his time working with Anthony Bourdain and the lessons learned from global icons like José Andrés.

By sharing his story, Goulding provides a transparent look at the realities of the food world. The podcast episode underscores the idea that while culinary trends come and go, the values of hard work and team unity remain constant.

"Los superchefs querían más protagonismo, olvidando a sus equipos"

— Matt Goulding, Chef and Writer

"lo menos foodie del mundo"

— Matt Goulding, describing his family