Meet the innovative chef behind this special Perth eatery

Perth Now

01-07-2025

Innovation and experimentation is at the heart of Mathieu Wyatt's practice and his remarkable menu reflects it.
Wyatt, who founded Intuition Wine & Kitchen in Subiaco, is teaching Perth's home cooks how to make mulled wine crème brûlée in the latest episode of PerthNow Cooks.
His recipe may be unconventional but it is savoured for a reason.
As a tenacious young cook, Wyatt honed his skills alongside Michelin-starred chefs, which led him to working in a prestigious restaurant in Lyon, France, where he served one of the greatest filmmakers of the 21st century.
'It was the first week of opening Restaurant Marguerite in 2013, during the Grand Lyon Film festival,' he said.
'Quentin Tarantino was invited, he came to eat at the restaurant with his team and we cooked for him. Intuition Wine and Kitchen owner Chef Mathieu Wyatt. Credit: Michael Wilson / The West Australian
'We even got to chat with them. But, honestly, I don't think he would remember me but that was really cool.'
Wyatt eventually moved to Australia and spent seven years as head chef at Chez Pierre in Nedlands.
His twist on the classic French crème brûlée, adding wine, is an original idea and you won't get it anywhere else in WA.
'At the beginning people were a little confused – some people thought it was amazing, some people said they'd prefer vanilla,' he said.
Wyatt said customers were often surprised when the dish came out, after ordering it without noticing his unique spin written in the menu description. Chef Mathieu Wyatt's mulled wine crème brûlée. Credit: Michael Wilson / The West Australian
'They weren't paying attention, so they get a surprise because they aren't used to getting it everywhere,' he said.
'At some point I was thinking maybe I should change it. Personally, I really love it – but it was 50/50.
'I'm thinking I will leave it as a signature dish on the menu now because we want to try to do something different.'
Wyatt opened Intuition Wine & Kitchen in November and has used his 16 years of expertise to hand-pick wines for a diligently curated list that pairs perfectly with his food.
'Doing your own thing and doing exactly what you want on your plate is really cool,' he said.
'I get inspiration from France, Spain and Italy. I try to blend these flavours.
'When it came time to creating a wine list I had names I knew I would put on it because I knew and loved them.
'The rest of the wines are Mediterranean.'