Chef Matt van den Berg discovered his passion for fine dining early, inspired by his sister, who is also a chef. Although he initially pursued a BCom degree, he soon shifted his focus to hospitality, training in some of South Africa’s most respected kitchens, including Waterkloof, The Greenhouse, The Test Kitchen and La Colombe. Under the mentorship of Chef James Gaag, he refined a culinary philosophy that blends technical precision with creativity and warmth.
In 2020, he co-founded How Bao Now, an acclaimed upscale street-food concept known for its inventive bao creations that merge Asian influences with South African flavours. The brand quickly grew in popularity, expanding to the Time Out Market Cape Town and gaining recognition for its playful, ingredient-driven approach.
Matt is known for his intuitive, guest-centred style, deep respect for local, organic produce, and commitment to celebrating South African heritage cuisine while infusing it with global sensibilities. His work has earned praise within the national culinary landscape, highlighting him as one of the promising voices shaping the future of contemporary South African dining.
