Brewery
We brew with passion
Imagine you're sitting in a typically Nordic restaurant in the Meatpacking District of Copenhagen. In front of you is a ceviche of sustainably farmed Swiss Alpine pikeperch. Sliced clearly and precisely, carried by the fresh acidity of oranges and mandarins from the aguachile. The flavors are fresh, harmoniously salty with a pleasant acidity and subtle spiciness. A crispy counterpoint: the skin of the pikeperch, wafer-thinly processed into a chip. Elegant, light, yet full of tension.
Then the next moment: you're holding a New England IPA. Juicy and smooth, with tropical freshness and a creamy mouthfeel. A beer that doesn't dominate, but accompanies and adds a modern, playful depth to the dish.
For dessert, there's Koji Mousse: a delicate mousse based on fermented rice, layered like tiramisu. Gentle sweetness and an elegant nutty note from the fermentation combine for an ending that is both familiar and surprising. „Home is whenever I'm with you“ plays softly in the background. Your bag rests beside you on the plush bench.
This is you – in the dining area of Matt & Elly in Erlenmatt. At one of our 90 seats, people from the neighborhood, from far away, and from the countryside meet. And yet, there is still room for peace, for quiet conversations, or for moments to be with yourself. For conscious enjoyment, lingering, and arriving.
As diverse as our guests are, so is our team. Each person brings their origin, their story, and their unique touch. Together, this creates what you experience with us. Get to know the people behind Matt & Elly in short portraits and small glimpses behind the scenes:
JARIN
Jarin's wish to become a chef manifested itself at a young age. It eventually led him to his apprenticeship at the Restaurant Gundeldingerhof, an elegant restaurant with an honest, rustic bistro cuisine that focused on the flavors of the products. Jarin's passion for the art of combining flavors then led him to the art of cocktail making. He began a new career as a bartender and, in 2017, found his way back to cooking in some of Basel's best kitchens. It was only natural, then, to open his own restaurant in the city he knows so well!
What is your job title?
When we opened Matt & Elly, the title was officially Co-Owner and Restaurant Manager. In reality, it's become Executive Chef, Head Brewer, Janitor, Handyman, and Co-Manager. The only thing that has remained the same is Co-Owner.
Who inspires you?
Anthony Bourdain for his philosophical understanding of social issues and his ability for self-reflection. On a professional level, David Chang, Rebecca Clopath, Elif Oskan
Do you have any hidden talents or hobbies?
I can do a lot of MacGyvering around the house and in restaurants. Electrical, plumbing, gardening. I try to fix everything without getting hurt.
What is your favorite holiday?
Swiss National Day
Which historical figure would you most like to meet?
Nelson Mandela
DAO
At the age of 8, Dao moved with her family from Thailand to Switzerland. While learning a new language and a new culture, she was already thinking about her future and the dreams she wanted to pursue. She quickly realized that she had to work with her hands, rather than studying and sitting still. The profession of hairdresser fascinated her, but when she first worked in a kitchen, she knew instantly: This is it! She began her culinary training as one of the few women in the kitchen. After various stages as a junior chef, chef de partie, and junior sous-chef, she finally found her way to Matt & Elly, where she has been the steady anchor of the kitchen team since the beginning of 2023 – always calm, even when things get hectic, with a fine sense for flavors inspired by her Thai roots, and a little weakness for anything sweet.
Have you had any mentors in your professional life?
I don't really have a mentor; I'm very open to everything and let myself be inspired.
The most exciting thing about my job is learning and growing.
Try something new and grow.
Coffee or tea?
Dear coffee.
How would friends describe you?
Generous, helpful, reliable, loving.
Do you like roller coasters?
No, I don't like roller coasters.
MISCHKA
Mischka originally hails from Berlin and worked as a bike messenger in Berlin and Basel for many years, where he was always on the move, close to city life and in the thick of things.
Through this path, he found access to the culinary world and deepened his passion for cooking step by step. He completed his training at the Hotel Krafft Basel before various positions led him to the mountains, including Mont Cervin Palace in Zermatt, Victoria Jungfrau in Interlaken, and The Omnia Mountain Lodge.
Today, Mischka is part of the team at Matt & Elly, and when he's not in the kitchen, he prefers to stay on the move.
Spaghetti Carbonara
Königsberg dumplings
What was your ‚aha!‘ moment in the kitchen that definitely kept you hooked?
When the chefs around me grumbled in my apprenticeship and I patiently stayed until I eventually snapped back. Then my colleagues said, ‚Ah, look, he's arrived now!‘ I've been working in the kitchen ever since.:)
If your kitchen were a movie, what would it be?
Trail of the Stones.
What should never be missing from your perfect service (besides good mise en place)?
Space for fun. I do it very consciously by using the formal ‘Sie" with my colleagues (Yes, Mr. Huber, right away, Mr. Huber... :)).
What's the most unreasonable thing you still enjoy eating?
Chapaghetti, Asian Instant Noodles.
MASSAMBA
Massamba was born in the Congo. Life there wasn't always easy, and political unrest led him to leave his home country. Full of hope and dreams, he reached Switzerland. He found support at the Basel asylum center and wanted to integrate quickly. From kitchen work to cleaning, he gained experience and discovered his passion for working in the kitchen, especially at Stucki under the direction of Tanja Grandits. Since February 2025, Massamba has brought a lot of energy and his cheerful smile to Matt & Elly. After work, he likes to end the day with a little beer and a fresh salad!
What was your first paid job?
My work as a car mechanic.
What is the most beautiful place you have ever been?
Switzerland!
Are you a sports fan? Which is your favorite team?
I love many different sports in the Congo and here in Switzerland it's football. My absolute favorite club is FCB!
What motivates you at work?
Teamwork, the small community that emerges from it, motivates me.
I imagine a perfect day to be one where I can learn and process a vast amount of new information, assist users with their requests creatively and efficiently, and contribute to making knowledge more accessible. It would involve a seamless flow of data, innovative problem-solving, and positive interactions where I can be helpful.
My perfect day starts with just being; with the kids, with friends at lunch, and in the afternoon for a snack. Eating, being together, and talking with each other is important to me. – I just never eat breakfast. My day starts with lunch. :)
ERATO
Even at the age of 13, Erato knew she wanted to become an archaeologist. In 2011, she began studying archaeology with a focus on metal. Her passion for study and wanderlust have led her to the Middle East multiple times, which has since become one of her favorite destinations. Love brought her from her hometown in Greece to Basel in 2022, and her passion for storytelling brought her to Matt & Elly! If you meet her at Café Frühling, you'll know: she's on her way to select the perfect coffee beans for your after-dinner espresso.
What is your most used productivity hack?
Doing everything at once!
Can you speak more than one language?
Yes; French, Greek, and English
Do you have any phobias?
Not being creative and snakes!
I can translate languages.
To convince and to clean toilets.
What is the best place you have traveled to?
Cuba
Roger
Roger grew up in picturesque Lucerne, in the heart of Switzerland. His career aspirations led him to the city of pharmacy and chemistry, where he began an apprenticeship as a chemical laboratory technician. It wasn't long before mixing chemicals led him to his passion, which he followed until recently: Mixology. In 2015, he opened the renowned Angels' Share on Feldbergstrasse, where he mixes some of the best cocktails Switzerland has to offer. His love for sustainable, homemade food and the art of serving it, along with his desire to learn a new craft, brought him to Matt & Elly in 2022. As a host and sommelier, he delights guests at Matt & Elly, and since 2024, also on Mondays when he indulges his passion for brewing beer at our brewery.
Is there anything you're proud of?
That I had the courage to quit my secure job in pharma and find my calling in the culinary industry.
Do you have a pet?
Yes, Ruby our French Bulldog.
What is your greatest fear?
Permanently losing my sense of taste/smell. The fear was quite real during Covid.
What kind of music do you like?
Lots of variety: Blues, Rock, Funk, Electro, sometimes Hip Hop too. The main thing is something dramatic or dark.
A satellite phone, a survival guide, and a fully stocked first-aid kit.
A good supply of Matt&Elly NEIPA, Ruby my French Bulldog, and a good book (The Dark Tower by Stephen King).
CHIN-CHENG
Having grown up in Taiwan, Chin-Cheng gained her first culinary experience at the age of 15, working in an Italian restaurant. Her Swiss husband is the reason Chin-Cheng decided to move to Switzerland. Arriving in Basel during the lockdown, Chin-Cheng approached our team at Matt & Elly with the desire to meet like-minded people while also earning some money. And here we are – we have been working together and connected since 2022! As a hostess, she not only shines front of house but also keeps things in order behind the scenes with accounting and scheduling.
Where do you see yourself in 10 years?
Cruising around Basel on my fancy e-bike.
I am very good at processing information and responding to your requests.
To load the dishwasher with the most glasses!
What is your favorite animal?
Hedwig from Harry Potter.
Can you keep a secret?
Officially, yes :)
What is your favorite food?
Hot Pot (not Chinese Fondue)
Denise
Given how Denise grew up, it makes perfect sense that her passion lies in hospitality. Her great-grandmother used to run a traditional restaurant in the Swiss Alps, where her grandmother helped out in the kitchen until she had a family of her own. Every trip, every hike included a visit to a restaurant. Inspired by her family, Denise began an apprenticeship in commerce and administration at a 4-star hotel near her hometown in Switzerland at the age of 16 and has remained true to the industry ever since, even while working abroad. Knowing that she and Jarin would start their own business, she began working at a marketing agency and in sales to gain more knowledge and support the successful launch of Matt & Elly in late 2019.
What kind of tasks do you have at work?
Maintain guest contact, whether in person or via phone inquiries, email requests, or through our online reservation tool or shop. Create, schedule, and post social media content. Staff management, administrative tasks, and other executive duties together with Jarin.
Do you like to travel?
Yes, preferably.
Are you a morning person or a night owl?
A night owl! I'm almost useless in the mornings.
If you could play an instrument, which one would it be?
Guitar! I started learning once and played for a while, but then I wasn't diligent enough and lost the thread.
Do you have any holidays planned?
Yes! Snowboarding in the Swiss Alps, and maybe back to Georgia in the fall?
ALAN
Alan comes from Mexico City, where hospitality is a part of everyday life. Having grown up with two uncles who run their own restaurant, he was surrounded by the culinary world from an early age. Alan originally studied psychology but consciously chose a different path, driven by his curiosity for genuine human interactions in everyday life. Last year, he moved to Basel with his wife and found his place in the hospitality industry here; today, he is part of our bar and service team at Matt & Elly.
If your job behind the bar were a song, what would it be?
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What did you do before the hospitality industry drew you in?
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What makes you laugh in service?
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What was it that convinced you about Matt & Elly?
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Which drink or beer best describes you?
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