Matt Dowling was born on Stannaway Road in 1945. His father worked for CIE Railway, and when Matt was about six years old, the family moved to Inchicore. He led the kitchen brigade at the Michelin-starred Russell Hotel in Dublin, County Dublin, when it earned its star in 1974.

Dowling began his career at the age of 14 in 1960, working as a kitchen hand at The Russell Hotel. After six months, he started his formal training and gradually worked his way through various parts of the kitchen. By 1965, he had become a full chef. He was head chef in 1974 when The Russell Hotel earned its Michelin star, shortly before the hotel closed.

Following the closure of The Russell Hotel, Dowling moved to the Sachs Hotel, where he served as head chef for four years until that hotel also closed. He then took a position as head chef at Leinster House. In 1980, Dowling left Leinster House to join a training school with CERT (now Fáilte Ireland).

Later, Dowling was invited to participate in television work, which expanded into significant roles on shows like Ready Steady Cook and Live at 3. He used these shows to enhance the courses he taught, often involving his trainees in research and preparations, which greatly boosted their morale.

In 1978, he joined the Panel of Chefs Ireland, an organisation dedicated to improving chef standards and promoting Irish food through participation in international competitions. As part of his role with Fáilte Ireland, Dowling frequently serves as a judge in cooking competitions, such as the Rotary Club Young Chef Competition.

As a commis chef, Dowling was involved in the state dinner for US President Kennedy during his visit to Ireland in 1963. Additionally, he founded the Retired Active Men’s Social (RAMS), a group for older men that organises regular meetings and activities. The group engages in various activities, including afternoon dances, cycling, hiking, bowls, and gardening for their local school, and also raises funds for charities such as the Marie Keating Cancer Foundation.