Mat Bourget’s path to hospitality wasn’t straight, but once he found it, he never looked back. Today, he leads Il Locale Pizza, a six-venue Perth brand with national ambitions. In this profile, he tells Crumb Wire about building momentum from scratch, disrupting the market with a $22 flat rate and his vision to kick off a pizza movement.
What first sparked your love for food, and how did you get your start in the industry?
Growing up in France, food was always central – more than just eating, it was a language of family and connection. My Nonna could turn humble ingredients into something unforgettable, and that idea of food as culture stayed with me.
But truthfully, I didn’t begin in kitchens. I first trained as an electrician, though I barely worked in the trade. I travelled through Brazil, worked in sales selling security systems, and even became a financial advisor before moving to Australia. None of it felt right.
When I eventually landed in Perth with just €500 in my pocket, I started as a bricklayer’s labourer, then stumbled into hospitality almost by accident. What began as a way to pay the bills became a lifelong passion.
What’s been your journey so far – from your first job to where you are now?
In Australia, I worked my way up the hospitality ladder. I started out as a barback at festivals, then moved to bartender, bar manager, and venue manager, before becoming GM of The Indie Bar in Scarborough.
That role gave me the confidence to take the leap and open my own venue. In 2021, I launched the first Il Locale Pizza. I had no investors, no culinary training, and no safety net – but I had a clear vision: to build a pizza movement.
Four years on, Il Locale has grown to six venues, plus Bodega and Il Locale Osteria, with over 40 staff and around $120,000 in weekly revenue.
What have been some of your greatest achievements along the way?
The proudest moment was turning a single suburban pizza shop into a brand with momentum and identity.
Opening the Busselton venue proved we could succeed outside Perth. Creating our central kitchen gave us the ability to scale while maintaining quality. Launching the $22 Club, where every pizza at every venue is priced the same, was a market-disrupting move that put accessibility and honesty at the heart of the brand.
On a personal note, presenting Il Locale to investors for our $2 million seed raise stands as a milestone: proof that the journey from bricklayer’s labourer to founder was more than just a dream.
Outside your property/properties, what are your current favourite food joints?
I’m a big believer in supporting local venues that put real passion on the plate.
Bodega in Scarborough is close to my heart for its Mediterranean-inspired food and energy. Ilo in Stirling delivers incredible Italian in a full-service setting. Mistelle in Shenton Park is a gem for French-style dining with flair, and Lucy Luu in Mount Hawthorn brings a fun, modern take on Asian flavours.
These are the places I go when I want to be inspired, connect with friends, and enjoy food that feels both personal and exciting.
Which chefs and cuisines inspire you most?
Two chefs who inspire me deeply are Massimo Bottura and Franco Pepe. Bottura for his ability to reinvent Italian cuisine while keeping it rooted in tradition, and Pepe for showing the world that pizza – done with soul, technique, and respect for ingredients – can be art.
Both represent the balance of creativity and authenticity I aspire to in Il Locale. Beyond them, I also admire Japanese cooking for its discipline and attention to detail, and of course, Nonna-style home cooking that puts memory before measurement.
How do you think Australia’s food culture has evolved in recent years?
Australia’s food scene has become more confident. It no longer simply follows international trends but creates its own identity – celebrating local produce, native ingredients, and cultural fusion. At the same time, casual dining has taken centre stage. People want value, authenticity, and accessibility over formality, which is exactly the space Il Locale thrives in.
Any exciting food trends you’ve tried at home – or sneaked onto the menu?
I’ve been experimenting at home with fermentation – kimchi, pickles, hot sauces – and that creative play has influenced some of our specials. But the most important ‘trend’ we’ve embraced is our $22 Club.
It’s not just a pricing model but a philosophy: every pizza, one price, no fine print. It keeps the brand honest and approachable, while still allowing us to deliver premium quality.
And finally, what do you love doing when you’re not in the kitchen/at the venue?
Outside of work, I value nothing more than time with my partner Sophie and our two boys, Malo and Nael. Whether it’s family activities or just being together, that time is priceless.
Personally, I thrive on staying active – I ride motocross bikes, play padel tennis, and I’m currently working towards my plane pilot’s licence. Those pursuits give me freedom, adrenaline, and focus, and they balance out the intensity of running a hospitality group.
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