Matt Rimmer has been a co-owner of Macelleria Bondi Beach, the butcher-led steak restaurant on Campbell Parade, since 2016 – though he knew the place long before that as a customer of the original Macelleria, founded in 2012, whose food and butcher-counter concept he loved from the start.

Originally from New Zealand, he came to hospitality from the drinks trade, after a career importing, distributing and marketing luxury whisky and bourbon – a background that shaped his focus on provenance, ageing and craft, whether in a single malt or a grass-fed steak.

Matt lives at Bondi Beach with his wife Michelle and their two young boys. He’s a believer in the Macelleria way of eating: simple, well-sourced whole foods, and quality meat and produce he’s happy to feed his own family every day. Grass-fed beef sits at the centre of that – a protein he sees as fuel for an active life, and one that fits naturally with the training-and-ocean rhythm of Bondi.