Matt has a strong passion for all things flavour. He studied Food Science and Nutrition at the University of Nottingham and later went on to complete management studies at the Irish Management Institute. He started his career as a research scientist, before progressing through the R&D functions into the role he has today.
Matt spends his free time hiking, running, or cooking. He has a love for the fermentation of foods, developing home-made kombuchas and freshly baked sourdough loaves as a hobby. He loves to travel, and has held various global roles within Synergy, working with the dairy portfolio in Ireland and the coffee, tea, and hops portfolio in the United States.
In 2023 he relocated with his partner to Trieste, Italy, where he leads the natural extract design and manufacturing technologies platform for Synergy Flavours Europe.