Staff profile: Matthew Eaton
Industry professionals are what makes Little Black Pig & Sons an institution.
Long-standing hospitality professional, Matthew Eaton, is as Melbourne as hand-cut squid ink spaghetti with Portarlington mussels served with Bendigo’s Passing Clouds Riesling, washed down with Nonna’s tiramisu and an espresso martini.
Adept in Melbourne’s love-language of food, Matthew has a hospitality black book as long as your arm carrying a bottle of 2017 Ornellaia DOC. His front of house positions span iconic Melbourne venues such as Village Wine Bar in Albert Park, Scusa Mi! Italiano, Matteo's, and RST Seafood Restaurant in Fitzroy.
“Hospitality is about making people feel seen and heard,” said Matthew. “It’s about making them feel comfortable enough to unwind and develop a rapport with their server.”
“Customers value service now more than ever since the pandemic. Even during tight financial times, people want to have a good time and enjoy their lives.”
On working at Little Black Pig & Sons: “With Chefs David and Alan, I’m able to make a real impact because David actually listens. If the restaurant isn’t improving and improvising, you’re getting left behind because hospitality is always evolving.”
On the future of hospo: “Customer service, local produce and passion for the industry will continue to bring customers through the door. QR codes shouldn’t exist in restaurants. That’s what’s special about Little Black Pig: we retain old-school service with an evolving menu.”
“My favourite dish is our arrosto di maiale - slow-cooked rolled pork belly served this week with lentil ragù, cicoria and salsa verde,” Matthew said. “Pork belly never used to be around Melbourne restaurants.”
Find Matthew front of house at LBP&S or playing lawn bowls at his local Kingsbury Bowls Club with his partner, Amie, and son, Hunter.
Cheers to Melbourne’s hospo workers 🥂 This one’s for you.
