Chef Matty Matheson has achieved somewhat of a cult-favorite culinary personality status in Toronto with his various delicious ventures—from being the executive chef of Parts & Labour and the mastermind behind Matty's Patty's to regularly appearing on Vice's famous show 'Munchies.' Now, Chef Matty Matheson has something new in store for his fans and the venture is based in Toronto. Recently, he collaborated with Canadian studio Omar Gandhi Architect (OGA) on the stylish interior for a new culinary venue—Prime Seafood Palace, which is located on West Queen West.
The establishment is located in a "non-descript brick building" while the interiors are adorned with wood. The architectural studio equates its work to a "light-filled wood cathedral" and through this design, it wanted to bring about a "timeless space, free of trends."
Wood-Filled Restaurant Interiors
Omar Gandhi Architect Outfits Chef Matty Matheson’s Restaurant
Trend Themes
1. Wood-filled Interiors - The use of wood-filled interiors is a growing trend in the restaurant industry and offers opportunities for sustainably sourced and innovative wood products.
2. Stylish Culinary Venues - The demand for stylish and unique culinary venues is on the rise and presents opportunities for architects and designers to create memorable dining experiences.
3. Cult-favorite Chefs - The cult-following and popularity of certain chefs like Matty Matheson on social media is driving the creation of new and exciting dining ventures.
Industry Implications
1. Interior Design - The trend towards using wood-filled interiors in restaurants is a disruptive innovation opportunity for interior designers to create sustainable and unique spaces.
2. Architecture - There is a growing demand for stylish culinary venues, presenting a disruptive innovation opportunity for architects to create unforgettable dining experiences.
3. Food and Beverage - The popularity of cult-favorite chefs such as Matty Matheson is driving the creation of new culinary ventures and presents opportunities for food and beverage entrepreneurs to capitalize on this trend.